Pumpkin Souffles
Experience the light and airy delight of our Pumpkin Soufflé. These individual soufflés are perfectly risen and golden-brown on top, with a delicate pumpkin flavor and a hint of warm spices. Lightly dusted with powdered sugar, they make an elegant and delicious fall dessert.
Servings 6
Ingredients
- 1 Cup Pumpkin Puree
- 1/2 Cup Sugar
- 3 Large Eggs, Separated
- 1 Tsp Vanilla Extract
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground Ginger
- 1/8 Tsp Ground Cloves
- 1/8 Tsp Salt
- 1/4 Cup All Purpose Flour
- 1/2 Cup Whole Milk
- 1/4 Tsp Cream of Tartar
- Powdered Sugar for Dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Spray Vegetable Cooking Spray on six 8-ounce ramekins and sprinkle with granulated sugar, tapping out the excess. Set aside.
- Prepare the Pumpkin Mixture: In a medium saucepan, combine the pumpkin puree, 1/4 cup of granulated sugar, egg yolks, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
- Make the Base: In a small saucepan, heat the milk until just simmering. Whisk in the flour until smooth, then gradually add to the pumpkin mixture, whisking until smooth and well combined.
- Beat the Egg Whites In a large mixing bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff peaks form. Gently fold one-third of the beaten egg whites into the pumpkin mixture to lighten it. Then carefully fold in the remaining egg whites until no white streaks remain.
- Fill the Ramekins: Divide the soufflé mixture evenly among the prepared ramekins, filling each about three-quarters full. Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the soufflés are puffed and golden brown on top.
- Serve: Remove the soufflés from the oven and dust with powdered sugar. Serve immediately for the best texture.