1 Heavenly Pumpkin Soufflé Recipe That Steals Every Bite

There’s something magical about a perfectly puffed pumpkin soufflé arriving at the table—that golden crown rising proudly above the dish, the warm aroma of cinnamon and nutmeg swirling through the air. This recipe became my autumn ritual after my first bite at a tiny Parisian café years ago. I’ve tweaked it endlessly since then, but the magic remains: that moment when the spoon breaks through the crisp top into the cloud-like, spiced pumpkin center. It’s easier than you’d think to make, and nothing says “fall” quite like that first heavenly bite of pumpkin soufflé.

Why You’ll Love This Pumpkin Soufflé

This pumpkin soufflé is pure fall magic in a dish—here’s why it’ll become your new seasonal favorite:

• That cloud-light texture—so airy it practically floats off your spoon
• The perfect spice balance—just enough cinnamon, nutmeg, and ginger to warm you up without overpowering
• How impressive it looks when it puffs up golden in the oven (your guests will think you’re a pastry chef!)
• It’s easier than you’d expect—my foolproof folding technique keeps it simple
• The way it smells like autumn while baking—your kitchen will be cozier than a pumpkin spice candle

Ingredients for Pumpkin Soufflé

Gathering the right ingredients makes all the difference between a good soufflé and a knock-your-socks-off masterpiece. Here’s exactly what you’ll need:

• 1 cup pumpkin puree – not pumpkin pie filling (trust me, the texture is completely different)
• 3 large eggs, separated (room temperature – this helps them whip up beautifully)
• 1/4 cup granulated sugar – divided (we’ll use most for the base, a pinch for the egg whites)
• 1/2 tsp cinnamon – my secret is using freshly ground if you’ve got it
• 1/4 tsp nutmeg – freshly grated makes your kitchen smell heavenly
• 1/4 tsp ginger – the zingy counterpart to the warm spices
• 1/8 tsp cloves – just a whisper (too much overwhelms)
• 1/2 cup whole milk – none of that skim milk business here
• 1 tbsp butter, melted (plus extra for greasing)
• 1/4 tsp salt – brings all the flavors together

Pro tip: Measure everything before you start! Soufflés wait for no one, and you’ll want everything at the ready when those egg whites hit peak perfection.

Equipment You’ll Need

Don’t worry—you don’t need fancy gear for this pumpkin soufflé! Just grab:

• A 6-inch soufflé dish (that ceramic beauty makes all the difference)
• Two mixing bowls—one for yolks, one for whites (stainless steel works best)
• A hand mixer (or strong arms and a whisk if you’re feeling ambitious)
• Rubber spatula—for gentle folding (no harsh stirring allowed!)

How to Make Pumpkin Soufflé

Okay, deep breath—we’re about to make soufflé magic happen! Follow these steps closely, and you’ll have that gorgeous golden puff on your table in no time. Just remember: soufflés are like shy performers—they need confidence and no sudden interruptions!

Preparing the Pumpkin Mixture

First, grab your biggest mixing bowl and whisk together the pumpkin puree, egg yolks, and most of the sugar (save about a tablespoon for the egg whites). You’re aiming for a smooth, velvety texture here—no lumps allowed! Then, add all those gorgeous spices (cinnamon, nutmeg, ginger, and cloves), the milk, melted butter, and salt. Keep whisking until it’s all one happy, spiced pumpkin family. The mixture should coat the back of a spoon thickly—that’s how you know it’s ready for its fluffy partner.

Beating and Folding Egg Whites

Now, the make-or-break moment! In a spotlessly clean bowl (any grease will sabotage your puff), beat the egg whites with that reserved sugar until they form stiff peaks. Test it—the whites should stand straight up when you lift the beaters. Here’s the tricky part: add a third of the whites to the pumpkin mixture and stir gently to lighten it. Then, fold in the remaining whites with a rubber spatula using big, sweeping motions from the bottom up. Imagine you’re tucking clouds into bed—gentle but firm!

Baking the Soufflé

Pour your airy batter into the buttered soufflé dish (it should come about three-quarters up the sides) and immediately pop it into your preheated 375°F oven. Now, hands off that oven door! Peeking = collapsing. After 25 minutes, check—it’s done when the top is golden brown and the center barely jiggles. Serve it immediately with proud fanfare—this beauty waits for no one!

Tips for Perfect Pumpkin Soufflé

After countless soufflés (and a few flops!), here are my foolproof secrets for pumpkin soufflé perfection:

• Room temp eggs whip better—pull them out an hour early (cold whites won’t reach stiff peaks)
• Fold like you mean it—gentle but confident strokes keep the air in (no aggressive stirring!)
• Serve the second it’s done—have plates ready because soufflés start deflating faster than birthday balloons
• Butter your dish generously—those crispy golden edges clinging to the sides? That’s butter magic at work

Pumpkin Soufflé Variations

Want to mix things up? Try swapping granulated sugar for real maple syrup (reduce milk by 1 tbsp) or folding in toasted pecans for crunch. For extra richness, sprinkle the top with turbinado sugar before baking—it creates the most delightful caramelized crust! Just remember—too many add-ins and your soufflé might not rise as high.

Serving Suggestions

For sheer pumpkin bliss, top warm soufflé with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream—the contrast of hot and cold is heavenly. Perfect for Thanksgiving dessert or cozy date nights when you want to impress!

Storing and Reheating

Let’s be honest—soufflés are divas that refuse to wait around! They’re absolute perfection fresh from the oven, but if you must store leftovers, pop them in the fridge for up to 8 hours. Reheat gently in a 300°F oven for 5 minutes (no microwave—that turns them rubbery!). Freezing? Don’t even try—you’ll end up with a sad pumpkin pancake instead of that glorious puff.

Pumpkin Soufflé Nutritional Information

Each glorious serving of this pumpkin soufflé clocks in at about 180 calories, with 15g of sugar (mostly from that pumpkin goodness!) and 6g of protein to keep you satisfied. Here’s the full breakdown per serving:

• Fat: 7g (3.5g saturated)
• Carbs: 24g
• Fiber: 2g
• Sodium: 180mg

Of course, these are estimates—real numbers might vary slightly depending on your exact ingredients. But hey, when something tastes this magical, who’s counting?

Frequently Asked Questions

I’ve gotten so many questions about this pumpkin soufflé over the years—here are the ones that pop up most often, along with my hard-earned answers!

Q: Can I use canned pumpkin puree?
Absolutely! Just make sure it’s 100% pure pumpkin, not pumpkin pie filling (that stuff has added sugars and spices that’ll throw everything off). Libby’s brand works perfectly—I always keep a few cans in my pantry for soufflé emergencies!

Q: Why did my soufflé collapse?
Oh honey, we’ve all been there! Usually it’s one of three things: 1) You opened the oven door too early (soufflés hate drafts!), 2) The egg whites weren’t stiff enough, or 3) You overmixed when folding. Next time, treat it like a sleeping baby—no sudden movements!

Q: Can I make this ahead of time?
Honestly? Soufflés are best served immediately—that gorgeous puff starts deflating the second it leaves the oven. But you can prep the pumpkin mixture up to 2 hours ahead and keep it covered at room temp—just whip and fold the egg whites right before baking.

Q: My soufflé didn’t rise much—what went wrong?
First, check your egg whites—they should form stiff peaks that stand straight up when you lift the beaters. Also, make sure your oven is fully preheated (I use an oven thermometer to check). And never, ever grease the soufflé dish with cooking spray—butter only, or it won’t climb up the sides properly!

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