spoon full of souffle with caramel sauce
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Sweet Pumpkin Souffle with Caramel Pecan Sauce

A souffle 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.
Course Dessert
Cuisine American, Holiday
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 398kcal
Author Danielle Wolter

Ingredients

Caramel Pecan Sauce:

Instructions

  • 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.

Notes

  1. 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.
  2. 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.
  3. Gently fold the pumpkin mixture into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all. 
  4. 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.
  5. For a clean look, run a knife edge across the top of the ramekin to smooth the batter. 
  6. Always bake souffles on the bottom rack of the oven.
  7. 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. 

Nutrition

Serving: 1souffle | Calories: 398kcal | Carbohydrates: 37g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 265mg | Potassium: 184mg | Fiber: 1g | Sugar: 32g | Vitamin A: 5550IU | Vitamin C: 1.6mg | Calcium: 52mg | Iron: 0.8mg