Best 2 Pumpkin Souffles Recipes

Pumpkin soufflés are a delightful and versatile dish that can be enjoyed for breakfast, brunch, or dessert. With their light and fluffy texture, they are a perfect way to satisfy your sweet tooth without feeling weighed down. The key to a successful pumpkin soufflé is to whip the egg whites until they are stiff and glossy, and to fold them into the pumpkin mixture gently so that you don't deflate them. Pumpkin soufflé is a classic dish that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

PUMPKIN SOUFFLES

Pumpkin Souffles image

These unforgettable, light fall desserts are baked in diminutive Jack-Be-Little pumpkins.

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Thanksgiving Recipes

Yield Makes 12

Number Of Ingredients 13

Ingredients

12 Jack-Be-Little pumpkins
5 large egg whites
1 cup plus 2 tablespoons granulated sugar, plus more for dusting
4 large egg yolks
1/2 cup packed dark-brown sugar
2 1/4 cups evaporated milk
3 cups pureed pumpkin
2 1/4 teaspoons ground cinnamon
3/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice

Steps:

Using a the point of a sharp paring knife, carve around the perimeter of the top of each pumpkin. Remove the top. Using a melon baller, hollow out the center of the pumpkins, removing fiber and seeds. Brush the outer rim of the top with 1 egg white. Pour 1/2 cup granulated sugar in a bowl; dip brushed pumpkins in bowl. Place on baking sheet.
Into the bowl of a mixer fitted with the paddle attachment, add egg yolks, brown sugar, and 1/2 cup granulated sugar. Beat until smooth. Add evaporated milk, and mix on low. Add the pureed pumpkin in batches, scraping down the sides of the bowl.
In a small bowl, mix together cinnamon, salt, ginger, cloves, nutmeg, and allspice. Add to pumpkin mixture, and mix to combine. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, add the remaining 4 egg whites. Mix on medium speed until white and foamy. Sprinkle granulated sugar over egg whites. Increase the speed, and beat until soft peaks form, about 1 to 2 minutes.
Heat oven to 425 degrees. Pour a small amount of remaining 4 egg whites into pumpkin mixture. Mix to combine. Then, carefully fold remaining whites into pumpkin mixture. Spoon mixture into the center of hollowed Jack-Be-Littles, until it reaches the top, about 3 to 5 ounces per pumpkin. Sprinkle each with a 1/4 teaspoon granulated sugar. Place in oven for 10 minutes, then reduce the temperature to 350 degrees. and continue to cook for until the souffles are nicely puffed and golden brown, about 25 minutes. Serve immediately.

PUMPKIN & HABANERO CHEDDAR SOUFFLES

Pumpkin & Habanero Cheddar Souffles image

These make such a cute presentation and can be used for an appetizer or side dish. They are perfect to make in autumn, when mini-pumpkins are readily available.

Provided by TasteTester

Categories Kosher

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

8 tiny pumpkins (mini-size)
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces habanero cheddar cheese (or any hot pepper cheddar cheese)
salt & fresh ground pepper, to taste

Steps:

Preheat oven to 350 degrees F. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
Reheat oven to 375 degrees F. With a paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell.
Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper.
Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. Place on baking sheet and bake for 12-15 minutes, or until puffed and set.

Tips:

Choose the right pumpkin: Use a sugar pumpkin or pie pumpkin for the best flavor and texture. These pumpkins are small and have a sweet, dense flesh.
Roast the pumpkin before using it: Roasting the pumpkin brings out its natural sweetness and flavor. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Bake at 400 degrees Fahrenheit for 45 minutes to 1 hour, or until the pumpkin is tender.
Use fresh spices: Fresh spices will give your pumpkin soufflé the best flavor. If you don't have fresh spices on hand, you can use dried spices, but be sure to use half the amount.
Don't overbeat the egg whites: Overbeaten egg whites will make your soufflé tough. Beat the egg whites until they are stiff peaks, but not dry.
Bake the soufflé in a water bath: Baking the soufflé in a water bath will help it to rise evenly and prevent it from sinking. To create a water bath, place the soufflé dish in a larger roasting pan filled with hot water.
Serve the soufflé immediately: Soufflés are best served immediately after they are baked. If you need to make the soufflé ahead of time, you can bake it and then reheat it in a 350-degree Fahrenheit oven for 10-15 minutes before serving.

Conclusion:

Pumpkin soufflé is a delicious and elegant dessert that is perfect for any occasion. With a little planning and preparation, you can easily make this dish at home. Just be sure to follow the tips above to ensure that your soufflé turns out perfectly.