Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pumpkin soufflé

AirRail avatar
Recipe by
Dave T.
@AirRail
Cades Cove, TN

Pumpkin is a natural as we move into fall. Try something entirely different and very easy. A soufflé only sounds difficult, it's actually easy and gets rave reviews, plus it's totally gluten free. Using the right ingredients it can also be sugar free and a perfect dessert for a low carb diet.

yield 6 -8
prep time 1 Hr
cook time 35 Min
method Bake

Ingredients For pumpkin soufflé

  • 6-8 md
    ginger snaps
  • 2 Tbsp
    butter, room temperature
  • 3-4 c
    pure pumpkin puree
  • 6 lg
    eggs, separated
  • 1/2 tsp
    vanilla
  • 1/4 tsp
    cinnamon
  • 1/4 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/8 tsp
    ground clove
  • 3/4 c
    milk (you may substitute almond milk)
  • 1 Tbsp
    cornstarch
  • 1/2 c
    sugar (you may substitute splenda)

How To Make pumpkin soufflé

  • 1
    Crush gingersnaps to crumbs with rolling pin or in food processor into fine crumbs.
  • 2
    Butter the inside of your soufflé cups (or coffee cups) completely
  • 3
    Coat the inside of cups with ginger snap crumbs. Set aside
  • 4
    Measure pumpkin into mixing bowl, stir in the egg yolks, vanilla, and spices. Set aside, whisk milk and cornstarch together in a small saucepan. Place over a medium heat until mixture warms and begins to thicken. Approximately 6-8 min. Remove from heat and whisk in pumpkin mixture. Chill the mixture for at least an hour.
  • 5
    Bring egg whites to room temperature while the base chills. Beat egg whites till they are light and airy. Slowly add in sugar. Continue to whisk till whites are glossy and form stiff peaks. Pre heat oven to 400
  • 6
    Fold in the pumpkin base into egg white 1/3 at a time until entirely incorporated.
  • 7
    Spoon evenly into cups. Wet finger and run around inside of cup, this will cause soufflé to rise evenly.
  • 8
    Carefully transfer soufflés into oven and bake for 5 min, then reduce heat to 375 and continue baking for an additional 25-30min without opening oven.
  • 9
    Soufflés will start to fall within just a few moments after removing from oven, timing is essential. Serve with whipped topping. Enjoy
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT