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This easy Pumpkin Souffle with pumpkin spice seasoning is what Fall is all about. This light, fluffy, decadent souffle is made with pumpkin puree, cream, pumpkin pie spice, mixed with light and fluffy whipped egg whites and topped with a fresh made caramel pecan sauce, this is the dessert that you dream about.
Cool weather, changing leaves, sweater, scarves, and that oh-so-popular pumpkin spice. This is Fall guys.
Well, unless you live in SoCal like I do. Sometimes I miss the Fall for those exact reasons.
But one thing we do get is pumpkin spice. Everywhere. We are bombarded with it. So I’m sorry to give you yet another recipe, but come on guys, its popular because it’s dang delicious. Delicious in ways I can’t even explain.
It warms my heart. Especially when I dig into this light, fluffy, warm and creamy pumpkin souffle. And that caramel pecan sauce. YES. This is what life is all about.
And don’t get all worried about making souffles….it’s really not as hard as people make it out to be. Even I can do it. And I am by no means a baker (as you already know).
The Ingredients for Pumpkin Souffle
Most of the ingredients are self explanatory. Make sure you buy pumpkin puree, NOT pumpkin pie filling. Or, guys, if you want to get real fancy (it’s not really fancy), make your own pumpkin puree. It’s a super easy way to dispose of those old pumpkins from Halloween. Plus it tastes so much better!
I use ginger paste instead of ground ginger. I find the fresh ginger paste adds a little more bite, which is so incredible in these pumpkin spice souffles.
Buy the ingredients at your local grocery, or just pick them up from your couch on Amazon (affiliate links – I earn a small commission to help me pay to keep this site running):
How to make a Pumpkin Souffle
Like I said, don’t get stressed out. You can do this! Once you’ve made one souffle, you’ll be able to do it all the time. And people will be so impressed. And you’ll be like “this little souffle? Well it was just so dang easy…” Yes, that is how I envision the conversation going.
First, make sure you are using room temperature egg whites. They whip up much better if they are warm. Then preheat the oven to 375 degrees.
Whisk the cream, pumpkin pie spice, cornstarch, 1 tbsp. sugar, and ginger in a sauce pan over medium heat until warm. Add the pumpkin and stir until fully combined. Remove from heat and let cool. It’s ok if the batter is still slightly warm, but do not mix it in when it is hot off the stove.
Beat the egg whites in a large bowl until frothy. Add the lemon juice. The acid in the lemon juice helps keep the egg whites fluffy. Add the 1/2 cup sugar a little at a time beating on high until glossy peaks form.
Fold 1/4 cup of the pumpkin mixture into the egg whites and gently fold. Continue gently folding the pumpkin mixture in until fully combined. It’s ok if there are egg white streaks. The important thing is to not overmix otherwise your souffles will not rise properly.
Spoon the mixture into buttered ramekins up to the top of the rim. If you want that pretty restaurant look, skim a knife across the top to even it out. Personally, I like a more rustic look (i.e. messy LOL).
Bake the pumpkin souffles for 20-25 minutes on the bottom oven rack until puffed and lightly browned on top. The souffles should have risen above the edge of the ramekins and should jiggle only slightly when moved. Sprinkle with powdered sugar and serve immediately. The souffles will deflate the longer they sit out.
Serve with caramel pecans drizzled on top. Now, you don’t HAVE to use this sauce. The souffles are great on their own. But it sure is delicious.
To make the caramel pecan sauce, combine all ingredients in a saucepan and heat over medium heat. Cook, stirring continuously, until pecans become bubbly and the sauce starts to turn brown. Once the sauce is a medium brown, remove from heat and serve with souffles.
Can the souffle be made ahead of time?
You can make the pumpkin spice souffle batter the day before, but they may not rise as high. Just put the batter in the greased ramekins, cover them, and place in the fridge until you are ready to use them. Let them come to room temperature before baking them. For even better results, make everything except the egg whites, and whip the egg whites right before you’re getting ready to bake them and make the souffle. That avoids issues with the souffles rising as they should.
How to keep a souffle from collapsing
The souffle will immediately start to deflate after it is removed from the oven. This is unavoidable. It’s recommended to serve them immediately while they still have some height.
How do you cook a souffle in the oven?
The souffles can be cooked in individual ramekins and baked in a 375 degree oven for 20-25 minutes. It is best to cook them on the bottom rack of the oven. It should be puffed and browned on top, and jiggle only slightly when moved.
More awesome holiday desserts:
Did you make this pumpkin souffle? Rate the recipe and leave me a comment to let me know how it turned out!
Sweet Pumpkin Souffle with Caramel Pecan Sauce
- Whisk the cream pumpkin pie spice, cornstarch, 1 tbsp. sugar, and ginger in a sauce pan over medium heat until warm. Add the pumpkin and stir until fully combined. Remove from heat and let cool.
- Preheat the oven to 375 degrees.
- Beat the egg whites in a large bowl until frothy. Add the lemon juice. Add the 1/2 cup sugar a little at a time beating on high until glossy peaks form.
- Fold 1/4 cup of the pumpkin mixture into the egg whites and gently fold. Continue gently folding the pumpkin mixture in until fully combined.
- Spoon the mixture into buttered ramekins. Bake the souffles for 20-25 minutes on the bottom oven rack until puffed and lightly browned on top. The souffles should have risen above the edge of the ramekins and jiggle only slightly when moved. Drizzle with caramel sauce (optional) and serve immediately.
Caramel Pecan Sauce:
- Combine all ingredients in a saucepan and heat over medium heat. Cook, stirring continuously, until pecans become bubbly and the sauce starts to turn brown. Once the sauce is a medium brown, remove from heat and serve with souffles.
- How to keep a souffle from collapsing: The souffle will immediately start to deflate after it is removed from the oven. This is unavoidable. It's recommended to serve them immediately while they still have some height.
- Use room temperature egg whites to make them easier to whip into peaks. Make sure the egg whites reach stiff peaks. Otherwise the souffle may not rise correctly.
- Gently fold the pumpkin mixture into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all.
- Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
- For a clean look, run a knife edge across the top of the ramekin to smooth the batter.
- Always bake souffles on the bottom rack of the oven.
- Use a toothpick to check for doneness. If it comes out clean, the souffle is done. If it has batter on it, cook for another 2-3 minutes until toothpick comes out clean.
Did you make this easy Pumpkin Souffle recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!