Whether you're looking for a tasty fall-flavored dessert or a gluten free take on pumpkin pie, this pumpkin souffle is a great choice. Gently spiced, light and delicious.
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Pumpkin pie has been on our menu at Thanksgiving for years now. Apart from one year when we visited family, I've made it and the recipe is a firm favorite, including with the kids.
We have generally had visitors in recent years which help us get through it, since one pie is too much for just us. We love other pumpkin treats too, like chocolate pumpkin pastry twists and pumpkin cinnamon rolls, but there's something about the flavors of a pie. For times when making one seems too much but you're craving the flavors, this pumpkin souffle is a great alternative.
Other advantages of pumpkin souffle
- it's gluten free;
- there's no extra crust to make;
- it cooks a lot quicker than a pie;
- you can make smaller quantities;
- it's in individual servings so no fighting over the last slice.
It's only fair, though, that I mention that it does have one or two slight disadvantages. First, like most souffles it does deflate a little almost immediately after you take it out the oven.
The above photo was within about a minute of taking them out, but the others are a couple minutes later as I was trying to get the right angle etc and they inevitably collapsed a little.
The other thing is while they have that nice fluffiness of a souffle, to get a nice pumpkin, and semi-pie flavor, I found some of them separated a little into fluffier souffle and almost a pumpkin custard underneath. Not that this is so bad, of course, but it's not quite as unified as I might have hoped.
None of this stops this from being a delicious dessert, though. I debated reducing the egg yolks as I saw some other recipes do, but I still like the richness they add. And it saves having leftover yolks to use up.
I've tweaked the recipe a little since I first shared so that the base is now more of a custard and a little lighter. This way, it incorporates better though you can still get a little separation. I also increased the sugar slightly so you get a lovely slight caramelization around the edges.
This pumpkin souffle is a wonderful alternative to pie for a festive feast, as a way to use up som pumpkin puree or indeed any excuse. The flavor is delicious, the texture is smooth and luscious and it all round feels indulgent. Which I guess in a way it is, but in the best way possible, and without being too difficult to make. So be sure to enjoy.
Looking for more fall-flavored desserts? Try these!
- Apple panna cotta
- Bulgarian pumpkin strudel (tikvenik)
- Individual pear galette
- Clementine cake with cranberry glaze (GF)
- No churn pumpkin ice cream
- Plus get more dessert recipes in the archives.
Pumpkin souffle
Ingredients
To prepare dishes
- 1 tablespoon butter
- 1 tablespoon fine sugar
For souffle
- 3 eggs divided
- ½ tablespoon corn starch corn flour
- ½ cup pumpkin puree (not pie filling)
- 2 tablespoon brown sugar
- ¼ cup milk
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 1 pinch allspice
- ½ teaspoon vanilla extract
- ¼ cup fine sugar
Instructions
- Allow the eggs to come to room temperature, if not already, before you start. Preheat oven to 375F/190C. Melt the butter and brush a small ramekin/souffle dish with some butter then spoon a little sugar into the dish, turn so that it sticks all around. Tip out any excess sugar into a dish. Repeat with three more ramekins.
- Separate the eggs and place the whites in a medium-large, very clean bowl (suggest glass or metal). Place the yolks in another smaller bowl. Add the cornstarch to the yolks and whisk well until they are well incorporated.
- Place the pumpkin puree, milk, brown sugar, spices (cinnamon, ginger, nutmeg and allspice), salt and vanilla extract in a small saucepan. Warm over medium-low heat until the sugar has dissolved and the mixture starts to simmer. Add a little of this mixture to the egg yolks and beat in as you do so (this tempers the yolk). Add a little more, then more until it is all added and combined. If you like, you can warm this mixture a little more to help it thicken (this can help it not fall to the bottom later). Allow the pumpkin mixture to cool, if needed, before beating and adding the egg whites.
- Whisk the egg whites at medium-low speed until they reach medium-firm peak stage (it will hold it's shape when you lift up on whisk but it's still glossy, not starting to dull). Add the fine sugar, a little at a time, and whisk briefly after each addition to incorporate. It should be glossy with fine bubbles.
- Carefully fold a small amount of the egg whites into the pumpkin mixture to loosen it. Then, add this mixture back into the remaining egg whites or add all the egg whites to the pumpkin bowl, if big enough. Carefully fold everything together. You want to mix well enough that there are no white streaks but be careful not to stir out the air. Divide between the prepared ramekins. While ideally not much, you may have a little more liquidy mixture that doesn't fully incorporate - try to divide this evenly between the dishes (this will become more custard-like at the base). Smooth the top of the mixture and gently run a spatula or knife around the inside of the rim to help create a small separation from the dish (this helps it to rise up smoothly).
- Place the ramekins on a baking sheet/tray and bake in the preheated oven for approximately 15 minutes until puffed up and the top is lightly brown and looks dry. Don't open the oven while baking until at least 12 minutes in, as opening can stop them rising properly. Serve immediately, dusted with a little powdered sugar if you like.
Video
Notes
Nutrition
This recipe has been updated November 2024 to give a slightly lighter base, with more pumpkin, to give both a better flavor and texture. Photos have been updated as well.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Get some more pumpkin inspiration:
Beverages:
Pumpkin Juice- Harry Potter Style from Jonesin' For Taste
Pumpkin Pie Bourbon Cocktail from Love and Confections
Savory:
Creamy Pumpkin Fiesta Chicken Soup from Amy's Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons 'R' Us
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor's Adventures
Pumpkin Pizza from Platter Talk
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Creme Brulee from Cookaholic Wife
Chocolate Chip Pumpkin Bread from House of Nash Eats
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Spice Cake Roll from Grumpy's Honeybunch
Pumpkin Spiced Cookies from April Golightly
Remember to pin for later!
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing prizes for the giveaway (which is now closed) free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.
Mary says
The recipe looked simple and easy. But I felt there wasn’t enough pumpkin. I had 1/4 cup of pumpkin and also 1 cup of butternut squash. I used all of that with the recipe and had bigger ramekins. Yes it took a little more time to cook but it turned out great. Since there was more ingredients than expected I finished with a light dusting of sugar on top. Perfection. My husband wants this again and again.
Caroline's Cooking says
Glad you enjoyed! I have been meaning to play around with the amount of pumpkin, actually - my only concern was it would be more like a crustless pie than a souffle (not that that's a bad thing, though!) And yes, definitely good to have that sugar dusting.
Donna Rote says
Can I double or triple this recipe?
Caroline's Cooking says
Yes, there's no reason why not, the one thing I would say is this can separate a little as it is due to pumpkin being that bit more dense, so you would have to watch that you get a good balance in each dish, and not some that are more a custard, and others that are all egg white.
Kristi says
Are these 4oz or 8oz ramekins?
Caroline's Cooking says
They are 4oz.
Jackie says
I was looking at your recipe I don't see where or how many egg whites to use for this recipe
Caroline's Cooking says
Hi, you use 3 whole eggs and separate them, so the egg yolks go in with the sugar etc to form a kind of custard, then you beat the whites and fold in, giving the souffle.
Abby says
Hi! If I want to make this ahead for Friendsgiving can I prepare the batter and bake a few hours later? What do you recommend?
Caroline's Cooking says
Unfortunately, souffles are one of those things that don't really work well made ahead as the air doesn't stay in either the batter or the end souffle which is a big part of what they are. You can, to a point, bake them ahead of time but they'll flatten down so won't be quite the same.
Caroline's Cooking says
Thanks, it's so perfectly fall-flavored.
Sandi says
We love souffles and I can't wait to try your pumpkin one. I missed pumpkin season.
Caroline's Cooking says
Thanks, I really don't make souffles enough but agree they're great. And glad to have pumpkin back as well!
Andrea @ Cooking with Mamma C says
How fun! I love the idea of individual servings that taste like fluffy pumpkin pie. Gluten free is a bonus too!
Caroline's Cooking says
Thanks, they're the perfect little bite!
Pam Greer says
Bring on the pumpkin! These souffles sound amazing and I'm to check out everyone else's pumpkin dishes!
Caroline's Cooking says
Thanks, and absolutely agree!
Lisa Bynum says
This is a prefect treat. I agree that an entire pie is usually too much for just my family. We end up eating it for days ... and I don't need to be eating pie for days! This would give us a quick pumpkin fix.
Caroline's Cooking says
I'm glad someone else shares the same problem (well, kind of - you know what I mean!). These are a great alternative.
Wendy Klik says
Your souffles turned out lovely.
Caroline's Cooking says
Thank you!