Do not let the title of this recipe scare you off. The pumpkin soufflé is not the high soufflé of classic French cuisine. It’s a very Southern take on what’s essentially a savory baked pudding. It’s technically baking, not cooking, and doesn’t require a ton of patience or technique like a cake or cookies might.
The pumpkin soufflé is a side dish that can go alongside anything from turkey to ham to steak. It’s fluffy and not overly sweet - and you can make it dairy-free. The touch of nutmeg in the soufflé adds the slight spice you’d expect with a pumpkin dish – though it doesn’t take it to too much of a pumpkin pie profile.
I’d highly suggest adding this to your Thanksgiving or Christmas rotation in place of or in addition to baked sweet potatoes and all the other fixings. It’d be a fabulous addition to the Friendsgiving table as well. Better yet, the leftovers are transcendent when reheated..
The recipe below makes side dish portions for 6-8 people.
What you need
- 1 15 oz can pumpkin purée
- 4 eggs
- 1/2 cup sugar
- 2 tsp baking powder
- 2 tbsp flour
- 1/4 tsp nutmeg, freshly grated
- 2 tbsp unsalted butter, softened (my preference), or 1 tbsp olive oil
- Truffle salt or Maldon salt, to finish (optional)
- Special equipment: Oven-safe ramekins, either 1 7 1/2-inch ramekin (48 oz.) or 6 4-inch ramekins (9 oz.). If necessary, you can use a square or rectangular that holds about 48 ounces or 1 1/2 quart; you'll just need to keep an eye on it!
How to do it
Preheat oven to 350-degree F.
In a large mixing bowl or using a stand mixer, whisk eggs until smooth, then mix in pumpkin puree and sugar until combined. Add flour, baking powder and nutmeg to the mixing bowl, and incorporate into pumpkin mixture. Finally, whisk melted butter or olive oil (whichever you are using) into the batter.
Once all ingredients have been mixed together, pour the batter into a greased 7 1/2-inch ramekin (48 oz) or 6 3-inch ramekins (9 oz). You want the batter to go up the sides of the round, oven-safe dishes about 2/3 of the way as the soufflés rise quite a bit – extra batter can be placed in smaller oven-safe vessels. If using 3-inch ramekins, bake your soufflés for 35-40 minutes, or until the soufflés have risen and the edges begin to brown. If using the large 7 1/2-inch ramekin, bake your soufflé for 50 minutes-1 hour, or until the soufflés have risen and the edges begin to brown.
Once baked, remove soufflés from oven and serve hot or warm alongside a protein of your choice or all veggies – your pick. I like to add a pinch of truffle salt or flaky Maldon salt for that extra something to round out the flavors, but it’s up to you.
Leftover soufflés should be covered with plastic wrap and stored in the refrigerator for up to a week. It can be served cold or reheated in the microwave.