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 form 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, but it’s not 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 kind of like the richness they add. Then I don’t know if the fact I’d previously frozen the pumpkin impacted. Clearly I need to try a few more times to be sure 🙂
For now, though, let me just leave you with the fact that both I and the boys demolished these pumpkin souffle pretty quickly once they had cooled enough to eat. The flavor is delicious, they are sweet without being over the top and we’ll definitely be having them again.
Looking for more fall-flavored desserts? Try these!
- Apple panna cotta
- Individual pear galette
- Pumpkin cupcakes
- Clementine cake with cranberry glaze (GF)
- Plus get more dessert recipes in the archives.
- 1/4 cup pumpkin puree (not pie filling)
- 3 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 pinch allspice
- 3 eggs divided
- 1 tbsp fine sugar
- Preheat oven to 375F/190C. Lightly butter 3 small ramekins/souffle dishes.
- In a medium bowl, blend together the pumpkin, brown sugar, cinnamon, nutmeg, allspice and egg yolks until well combined.
- In a separate bowl (make sure it's very clean with no grease), whisk the egg whites until becoming fluffy. Add the fine sugar and whisk until they form soft peaks.
- Carefully fold the egg whites in to the pumpkin mixture, being careful not to beat out all the air but also not having any obviously white bits in the mixture. Divide between the prepared ramekins making sure each has a balance of any more liquid mixture and the fluffier part.
- Bake in the preheated oven for approximately 15 minutes until puffed up and the top is lightly brown and looks dry. Serve immediately, dusted with a little powdered sugar if you like.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly
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