Description
Learn how to create a delectable Pumpkin Souffle that is sure to impress your guests with this easy-to-follow recipe. Perfect for fall gatherings!
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 1 tablespoon fine sugar (12 g)
- 3 eggs, divided
- ½ tablespoon corn starch (5 g) (corn flour)
- ½ cup pumpkin puree (not pie filling) (120 ml)
- 2 tablespoon brown sugar (25 g)
- ¼ cup milk (60 ml)
- 1/4 teaspoon (1 ml) cinnamon
- 1/8 teaspoon (1 ml) ground ginger
- 1/8 teaspoon (1 ml) nutmeg
- 1/4 teaspoon (1 ml) salt
- 1 pinch allspice
- 1/2 teaspoon (3 ml) vanilla extract
- ¼ cup fine sugar (50 g)
Instructions
- Ensure the eggs are at room temperature before beginning. Set your oven to 375°F (190°C) to preheat. Coat a small ramekin or souffle dish with vegetable oil and sprinkle in some fine sugar, rotating to ensure it adheres to the sides. Discard any extra sugar. Do this for three additional ramekins.
- Separate the eggs, placing the whites in a clean, medium-large bowl, preferably glass or metal. In another smaller bowl, combine the yolks with cornstarch and whisk until thoroughly mixed.
- In a small pot, combine pumpkin puree, milk, brown sugar, cinnamon, ginger, nutmeg, allspice, salt, and vanilla extract. Heat gently until the sugar dissolves and the mixture simmers. Gradually incorporate some of this mixture into the egg yolks, whisking to temper them. Continue adding until fully blended. If desired, gently warm the mixture further to thicken slightly. Let it cool before proceeding to beat and integrate the egg whites.
- Beat the egg whites on medium-low speed until they form medium-firm peaks, meaning they hold shape but remain glossy. Gradually add the fine sugar, mixing briefly with each addition, until the mixture is glossy with small bubbles.
- Gently incorporate a portion of the egg whites into the pumpkin mixture to loosen it. Then, either transfer this back into the remaining egg whites or add all egg whites to the pumpkin mixture if the bowl permits. Carefully combine, ensuring no white streaks remain, while preserving the airiness. Distribute the mixture among the prepared ramekins. If any liquidy mixture remains, divide it evenly—it will set custard-like at the bottom. Level the surface and gently run a spatula or knife around the inner rim to aid smooth rising.
- Arrange the ramekins on a baking tray and bake in the preheated oven for about 15 minutes, until risen and lightly browned on top. Refrain from opening the oven until at least 12 minutes have passed to ensure proper rising. Serve without delay, dusted with powdered sugar if desired.
Notes
- Use pumpkin puree, not pie filling, for optimal flavor and texture.
- Gradually add sugar to egg whites while beating for a glossy, stable meringue.
- Gently fold egg whites into pumpkin mixture to maintain souffle’s airy texture.
