Pumpkin Souffle

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I know I’m late to the pumpkin party, but this Pumpkin Souffle is worth waiting for.

pumpkin souffle - heathersfrenchpress.com #pumpkin

What comes to mind when you think pumpkin?




all good, but pie  is usually what comes to mind, at least for me.

pumpkin soufle - heathersfrenchpress.com #pumpkin

I LOVE pie, and pumpkin pie is NO exception.  Trouble is…I can NOT make a pie to save my life. They may taste terrific, but they look bad, so, so bad.  Crust and I simply do not get along.

I have tried over, and over, and over again, and finally I just had to surrender. I’ll leave pie making to Dorothy, she makes GREAT pie, all kinds of pie, and hers look as good as they taste.

pumpkin souffle - heathersfrenchpress.com #dessert #pumpkin

This souffle is very much like a pumpkin pie, minus the crust, which means I can make it no problem.  The problem is snapping the pics before they deflate, {which isn’t   really a problem unless you’re a food blogger that has to take pictures of everything she makes or eats.}

Pumpkin Souffle


  • 3/4 cup of whole milk
  • 5 eggs divided
  • 3/4 cup of sugar
  • 1 cup of pumpkin puree {not pie filling}
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice


  • pre-heat the oven to 375
  • place 4 ramekins on a baking sheet and set aside
  • bring the milk to a boil over med-heat
  • whisk in 1/4 cup of sugar and the egg yolks
  • return to the heat and bring back to a boil
  • whisk continually until the custard thickens {2 - 3 minutes}
  • remove from the heat and whisk in the pumpkin, the vanilla, and the pie spice
  • in the bowl of a stand mixer fitted with the whisk - begin to whisk the egg whites {on medium-low}
  • once they become foamy, begin to add the remaining 1/2 cup sugar {adding gradually}
  • increase the speed to medium high, and whisk until you have stiff {but not dry} peaks
  • fold the egg whites into the pumpkin
  • fill ramekins up to the top, smooth, and run your finger around the edge creating a channel
  • bake @375 for 20 - 25 minutes
  • ** do NOT open the door to check on them, they will begin to fall right away, use the oven light

If you’re looking for a different type of pumpkin dessert, this one will not disappoint, and if you have the secret to making and forming a gorgeous pie, I’d LOVE for you to share.

pumpkin souffle