Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
•Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled.
•Soufflés can be assembled 1 hour before baking and kept in freezer.
•Baked soufflés can be repuffed if necessary in a 400°F oven 10 to 12 minutes (serve quickly, as they will deflate a little faster the second time around).
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
Step 3
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.
Step 4
Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
Step 5
Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
Step 6
Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
37 Pumpkin Purée Recipes That Aren’t Just Another Pie
We love pumpkin pie, but there are so many more places that can of pumpkin purée can go. Find our best pumpkin purée recipes here.Here's What Epi's Digital Director Maggie Hoffman Is Cooking This Month
These recipes are the easiest way to tackle the biggest cooking month of the year.Our 61 Best Pumpkin Recipes
There's no reason to stop at pie.
