Pumpkin Soufflés

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Soufflès are tricky, so if you want a dessert that is quick and easy and doesn’t require a lot of attention, definitely look for another recipe under desserts. The key to a perfect soufflè is to not over mix and fold the batter, and not overcook them in the oven, but cooking them just enough. Don’t worry, they aren’t that hard! If you are interested it is definitely worth trying. These pumpkin soufflés are perfect for the fall, but can be done any time of year! I personally go for pumpkin all year round! Unfortunately, soufflés have to be served immediately otherwise they will deflate, so you cannot make these in advance. You can make the batter and put in the ramekins ahead of time and store it in the freezer for up to an hour. Once baked, they can be re-inflated again in the oven on 400 degrees for about 10 minutes. Good luck!


1/2 C of milk (whole or 2%)

1 T cornstarch

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp cinnamon

1/8 tsp allspice

1 C pumpkin (canned puree)

3/4 C white sugar, plus extra for ramekins

10 egg whites

1/4 tsp salt





1. Preheat oven to 400 degrees and put rack in the lower half of the oven. Coat 8 ramekins with butter and then sprinkle some sugar on them. Put all of the ramekins in a baking pan. (if you don’t want to butter and sugar the ramekins you can just spray them with cooking spray).

2. Combine the cornstarch, milk, nutmeg, cloves, cinnamon, allspice and 1 tbsp sugar in a small saucepan with a whisk. Put over low heat until boiling while whisking constantly. Then bring to a simmer and continue to whisk for 2 minutes.

3. Take pan off the heat and whisk in the pumpkin. Move to a large bowl for cooling.

4. Add the egg whites to a separate bowl, and beat with a mixer on high until peaks begin to form.

5. Add the 3/4 cup of sugar gradually while beating. Once all the sugar is added beat again on high until peaks become glassy.

6. Carefully fold the egg white mixture into the pumpkin mixture. Fold 1/3 of the egg whites in first and then add the rest. Do this very gently because you do not want the egg whites to de-foam.

7. Add the batter to the prepped ramekins. Overfill the ramekins slightly so that a little mound of batter appears.

8. Bake for 15-20 minutes, until they turn brownish and are puffed. Eat/serve right from the oven! Add powdered sugar or whipped cream if desired!

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