Oui, c'est soufflé! Don't be intimidated by the delicate and temperamental reputation given to soufflé, this sweet little number is not as scary as it seems. In fact the method is rather easy if you follow a few good tips along the way. Pop these babies in the oven just around the end of your Thanksgiving dinner and before you know it your guests will be ooh'ing and ahh'ing over delicately spiced, light as air pumpkin soufflés. No one will miss the pumpkin pie with this beauty sitting on their plate! But be prepared, you may get a few too many compliments on your culinary expertise!
{photographs by Freutcake}
Pumpkin Spice Soufflé- recipe via Epicurious
Makes 8 individual soufflés
Total Time: 45 min
Equipment: 8 (6-ounce) ramekins
Garnish: confectioners sugar
1 tablespoon cornstarch
¼ teaspoon grated nutmeg
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
Pinch of ground cloves
¾ cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
¾ cup canned pure pumpkin puree
10 large egg whites
¼ teaspoon salt
Preparation
Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan. Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining ¾ cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more. Fold one-third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites. * Make sure to fold gently but throughly scooping up all pumpkin mixture from the bottom of the bowl. Divide mixture among ramekins, mounding it.
Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately. For a little something extra: Serve with bourbon molasses sauce & unsweetened whipped cream on the side.
Make sure all of your ingredients are at room temperature before baking. Also, prepare your ramekins ahead of time by buttering and sugaring them. That way they are ready to go when the filling is ready! And lastly serve piping hot out of the oven, guest will love how "puffy" they are! (The longer they sit the more they deflate) Enjoy!
Nic@diningwithastud says
Love it! I've never made a souffle because they terrify me lol. You've inspired me 🙂
MaryAnne says
How tempting!
Lane Culpepper says
Even a pumpkin pie traditionalist like myself wants to eat this up!