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 from 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, of course, 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. And it saves having leftover yolks to use up.
I did also wonder if the fact I tend to use homemade pumpkin puree rather than canned had any impact. Clearly I need to do some experimenting to be sure 🙂
For now, though, let me just leave you with the fact that both I and the boys demolished this batch of 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
- Bulgarian pumpkin strudel (tikvenik)
- Individual pear galette
- Clementine cake with cranberry glaze (GF)
- No churn pumpkin ice cream
- Plus get more dessert recipes in the archives.
- ¼ cup pumpkin puree (not pie filling)
- 3 tbsp brown sugar
- ¼ tsp cinnamon
- ⅛ 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.
Get some more pumpkin inspiration:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Pizza from Platter Talk
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Creme Brulee from Cookaholic Wife
Chocolate Chip Pumpkin Bread from House of Nash Eats
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly
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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing prizes for the giveaway (which is now closed) free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.