Executive Pastry Chef Rachel Maynard has perfect the Pumpkin Soufflé and you can totally make it at home.
Pastry Chef Rachel Maynard of Larkspur Events and Dining is passionate about feeding people. And people love sweets, so we think she has the perfect job of making people happy with her delicious creations. With the ability to create anything from parmesan ice cream with a red wine poached pear turnover to (ahem) healthier treats Chef Rachel is the master of the kitchen. 
It’s no wonder why we love her Pumpkin Soufflé so much. It’s rich and flavorful, yet light and festive. Soufflés may seem challenging, but don’t be deterred! You can easily make these for your holiday dinner party.
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Pumpkin Soufflé
- Total Time: 48 minutes
- Yield: 10-12 4oz soufflés 1x
Description
This Pumpkin Soufflé is a rich and flavorful dessert that’s light and festive, perfect for a holiday dinner party.
Ingredients
- 16 fl ounces whole milk
- 5 oz sugar
- 1/3 cup cornstarch
- 2 oz eggs
- 1.5 oz yolks
- Pinch of salt
- 1.5 oz unsalted butter (plus more for buttering the ramekins)
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 2 oz sugar (for meringue)
Instructions
Pastry Cream for Soufflé
- Combine the milk with ½ of the sugar, and gently bring to a boil in a medium size saucepot.
- While the milk mixture is heating up, whisk together the rest of the sugar with the cornstarch, and mix in the eggs and yolks. Prop the bowl containing the eggs and cornstarch on a rolled-up kitchen towel so that it is stable.
- Once the milk has come to a boil, slowly pour half the hot milk into the eggs, whisking constantly. This is called tempering the egg mixture, and helps gently cook the eggs before adding the custard to the pot.
- After you temper half the milk into the eggs, pour the eggs into the saucepot. On low-medium heat, whisk constantly until the custard resembles pudding. Immediately pull the pot off the heat, and pour the pastry cream in a thin layer onto a plastic lined sheet-pan. Spread to an even layer, and top with more plastic wrap, pressing it onto the surface of the pastry cream to prevent a skin from forming. Let cool completely at room temperature. If the pastry cream looks chunky or has specks of brown (this indicates overcooked pastry cream) you can remedy this by pushing the pastry cream through a fine mesh sieve.
Pumpkin Soufflé
- Coat the inside of the ramekins with softened butter. Spread an even coat all the way up to the top rim. Dust the insides of the buttered ramekins with sugar.
- To prepare the soufflé base, melt the butter, and mix it with the pumpkin puree. Whisk in the egg yolks, and mix with the pastry cream until smooth.
- In an electric mixer, place your egg whites with the whisk attachment on medium speed. Once the egg whites look foamy, slowly sprinkle in the sugar, and increase the speed to high. When a medium peak has been reached, turn the mixer off, and fold 1/3 of the whites into the pumpkin pastry cream base. Then add the rest of the whites to the pumpkin, and fold together until completely incorporated.
- Fill the ramekins with the soufflé, leaving an inch from the top. Smooth out the soufflé so that it is flat and even.
- Bake the soufflés at 350 degrees for 20 minutes.
- Dust with confectioners’ sugar, or serve with a vanilla crème anglaise, or warm maple syrup. Enjoy immediately!
Notes
Ensure ramekins are well-buttered and sugared to help the soufflés rise. Serve immediately after baking as soufflés will deflate quickly. You can prepare the pastry cream in advance and store it in the refrigerator for up to 2 days. Bring it to room temperature before folding in the meringue.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 150
- Sugar: 12
- Sodium: 60
- Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 70
Frequently Asked Questions
What type of pumpkin should I use for the Pumpkin Soufflé?
It’s best to use pure pumpkin puree, preferably from sugar pumpkins or canned pumpkin labeled as 100% pure pumpkin for consistent flavor and texture.
How do I prevent my soufflé from collapsing after baking?
Make sure to properly beat the egg whites until they form stiff peaks and gently fold them into the pumpkin mixture to maintain airiness.
Is it necessary to use fresh nutmeg in the Pumpkin Soufflé?
While you can use ground nutmeg, freshly grated nutmeg provides a more robust flavor that enhances the overall taste of the soufflé.
