Sweet Pumpkin Souffle with Caramel Pecan Sauce

By Danielle on October 14, 2019, Updated January 23, 2021 56 Comments

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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 recipe was originally published in October 2018. It has been updated with better content and new photos.

Cool weather, changing leaves, sweater, scarves, and that oh-so-popular pumpkin spice. This is Fall guys.

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 any kind of expert baker.

**Try your hand at this super yummy Meyer Lemon Souffle with Raspberry Sauce or this Savory Asparagus and Gruyere Souffle - you're going to love souffle making!**

The Ingredients

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):

Why This Recipe Works

Egg whites whipped to stiff peaks allow the souffle to rise and become light and fluffy.
The pumpkin pie spice adds the perfect Fall flavor;
Gently folding the pumpkin batter into the egg whites ensures the souffle will stay light and fluffy.

Step By Step Instructions

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..."

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 ½ cup sugar a little at a time beating on high until glossy peaks form.

Fold ¼ 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 and smooth out the top. Place the ramekins in an oven proof dish filled with ½″ of water. The water helps to keep the souffles from cracking.

Place in the oven and bake for 20-25 minutes, until souffles have risen and turned golden brown.

The souffles should have risen above the edge of the ramekins and should jiggle only slightly when moved. Doneness can be tested with a toothpick. If the toothpick comes out clean, the souffles are done. If not, place them back in the oven for another 2-3 minutes then test again.

Drizzle with caramel sauce (optional)and serve immediately. The souffles will deflate the longer they sit out.

How to Make Caramel Pecan Sauce (Optional)

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.

Expert Tips for Pumpkin Souffle

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.

Also check out these tips for making the perfect souffle from The Kitchn.

Frequently Asked Questions

How do you check if a souffle is done? The easiest way to check doneness is to stick a toothpick in the middle. If it comes out clean it is done. If there is still batter on it, it needs to be cooked longer. If it still has batter on it, you may need to cook it another 2-3 minutes. In addition, typically a souffle will have risen about 1-2″ above the edges of the souffle dish/ramekin when it’s done.
Why did my souffle fall? The air bubbles in the souffle are what cause it to rise in a hot oven. Think like a hot air balloon. Once the souffle starts to cool, it will inevitably fall. Souffles are best served immediately. Not getting the right consistency for your egg whites can also cause your souffle to not rise correctly, as well as over-mixing the souffle batter. See recipe notes for suggestions on making the best souffle.
How long can a souffle sit after baking? I highly recommend serving the souffle within 5 minutes of baking. They will start to deflate upon removal from the oven, so it’s best to get them out there!
Can I make this souffle ahead of time? The souffle can be made ahead of time and the batter placed in the ramekins and stored, covered in plastic wrap, in the fridge overnight. Bake the next day following the recipe instructions.

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Did you make this sweet pumpkin souffle? Rate the recipe and leave me a comment to let me know how it turned out!