Spiced Pumpkin Souffle
This light and airy pumpkin souffle is the perfect fall dessert!Flavored with fresh orange zest and warm pumpkin pie spice.
Prep Time20 minutes mins
Cook Time30 minutes mins
Pumpkin Mixture Chill Time1 hour hr
Total Time1 hour hr 50 minutes mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: pumpkin souffle
Servings: 6 servings
Calories: 239kcal
Cost: $10
Souffle Molds
- 2 tablespoons softened butter for greasing souffle molds
- 2 tablespoons sugar for dusting souffle molds
Make the Pumpkin Souffle Base
Place a medium sized pot over medium heat and add the milk, cornstarch, spices and brown sugar and bring to a simmer. Once boiling, whisk for 2-3 minutes until just thickened.
Turn off the heat and whisk in the pumpkin puree, Grand Marnier, vanilla extract and the orange zest. Let the mixture cool to room temperature.
Beat the Egg Whites
Add the egg whites to the clean bowl of an electric stand mixer and beat the egg whites on low speed and will become foamy. Continue beating for 3-4 minutes until soft peaks form, then slowly add in ¾ cup of white sugar.
Increase the speed to medium-high speed and continue to beat until stiff peaks form and you can hold your egg whites with a whisk and it stays stiff, for another 2-3 minutes.
Mix the Pumpkin Souffle Mixture
Using a flexible spatula, fold a few dollops of the egg whites into the pumpkin mixture to help lighten.
Then fold in the rest of the pumpkin mixture into the egg whites, in batches, until everything is just mixed together.
Prep the Souffle Molds
Pre-heat the oven to 400 degrees Fahrenheit and set oven rack to lower half of oven.
Grease the insides of the souffle molds with softened butter, all over the sides and bottom and dust the inside with white sugar, so there is an even light coating on the inside of the dish.
Pour the pumpkin souffle mixture into the buttered ramekins, all the way to the top and smooth the top with a spatula. Gently tap the filled ramekins so even out the mixture.
Optional: Wrap each ramekin with a sheet of aluminum foil to help the souffle rise.
Bake the Souffles
Place the pumpkin souffles on a large baking sheet and bake for 30 minutes or until the souffle puffs up and are golden brown.
When done, remove from oven and dust with powdered sugar. Serve immediately as they will begin to deflate.
- Recipe makes 1 6-cup souffle + 3 individual souffles.
- Pumpkin mixture can be made ahead of time and stored.
- Please refer to my cheese souffle for step by step instructions.
- Recipe adapted from Epicurious with a few changes and additions
- You can also add ½ teaspoon of cream of tart-tar to the egg whites to help stiffen, but it's not necessary.
- If you don't have all of those, substitute 1 ½ teaspoons of pumpkin pie spice with ¼ teaspoon of cardamom.
Calories: 239kcal | Carbohydrates: 44g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 110mg | Potassium: 281mg | Fiber: 3g | Sugar: 38g | Vitamin A: 12866IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg