Ginger Pumpkin Souffle
Delight your taste buds with this light and airy Ginger Pumpkin Soufflé, a sophisticated twist on classic fall flavors. Crafted with velvety pumpkin puree, a touch of fresh grated ginger, and warm spices like cinnamon and nutmeg, this dessert perfectly balances cozy and vibrant notes. The soufflé is gently folded with fluffy egg whites to achieve its signature rise and irresistibly delicate texture. Baked to golden perfection in individual ramekins, it’s a show-stopping treat that’s as impressive as it is comforting. Serve this warm soufflé straight from the oven with a dusting of powdered sugar for an elegant finish. Quick to prepare and ideal for any autumn gathering, this recipe is sure to captivate both novice bakers and culinary enthusiasts alike. Perfect for keywords like "pumpkin dessert recipes," "autumn soufflé," and "spiced ginger pumpkin."
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Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar (for coating the ramekins)
- 1 cup canned pumpkin puree
- 1 teaspoon fresh ginger (grated)
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.75 cup whole milk
- 2 tablespoons all-purpose flour
- 0.25 cup granulated sugar (for the soufflé base)
- 3 large egg yolks
- 4 large egg whites
- 0.25 teaspoon cream of tartar
- 1 tablespoon powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to heat while you prepare the soufflé.
Step 2
Use the unsalted butter to grease four 6-ounce ramekins thoroughly, making sure to coat the sides and bottoms.
Step 3
Sprinkle 2 tablespoons of granulated sugar evenly inside the ramekins, tilting them to ensure the sugar coats all surfaces. Tap out any excess and set the ramekins aside.
Step 4
In a medium saucepan over medium heat, combine the pumpkin puree, grated ginger, ground cinnamon, ground nutmeg, and vanilla extract. Stir until the mixture is warm and fragrant, about 2 minutes.
Step 5
Add the milk and whisk until combined. Sprinkle in the flour while whisking constantly to prevent lumps. Cook for 2–3 minutes, stirring frequently, until the mixture thickens slightly.
Step 6
Remove the saucepan from heat and whisk in the 0.25 cup of granulated sugar and the egg yolks one at a time until fully incorporated. Transfer the mixture to a large mixing bowl and let it cool to room temperature.
Step 7
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually increase the speed to high and beat until stiff peaks form, about 3–4 minutes.
Step 8
Gently fold one-third of the egg whites into the pumpkin mixture to lighten it. Then, in two more additions, fold in the remaining egg whites, being careful not to deflate the mixture.
Step 9
Divide the soufflé mixture evenly among the prepared ramekins, filling them almost to the brim. Smooth the tops with a spatula if needed.
Step 10
Place the filled ramekins on the preheated baking sheet in the oven and reduce the temperature to 375°F (190°C). Bake for 20–25 minutes, or until the soufflés have risen and are golden brown on top. Avoid opening the oven door during baking to prevent them from collapsing.
Step 11
Carefully remove the soufflés from the oven and serve immediately. Optionally, dust with powdered sugar for garnish.
Nutrition Facts
| Serving size | 706.8 grams (706.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 885 |
| Total Fat 38.70g | 50% |
| Saturated Fat 17.30g | 87% |
| Polyunsaturated Fat 2.10g | |
| Cholesterol 611mg | 204% |
| Sodium 348mg | 15% |
| Total Carbohydrate 104.30g | 38% |
| Dietary Fiber 8.10g | 29% |
| Total Sugars 76.10g | |
| Protein 32.60g | 65% |
| Vitamin D 135IU | 677% |
| Calcium 388mg | 30% |
| Iron 6mg | 32% |
| Potassium 1199mg | 26% |
Source of Calories