Pumpkin Pie Souffle

Pumpkin Pie Souffle

In Desserts, Eggs, Holidays, Oven by Mandi Flake5 Comments

I am currently writing to you from underneath the majority of my winter clothing, plus a fuzzy blanket, as I shiver in my office while the HVAC guy tromps through the house for the third time this week, trying to get our under-performing heater back up to snuff. It’s not totally dead, as the house is still liveable, but it does have a tendency to spew cold air when it should be sending warm… And guess where my desk is? Yep, right under the air vent! So yesterday my plan of attack was to bake up a storm, so that standing by the warm oven would keep me as warm as possible until the heater got fixed. While the baking definitely helped, the problem has still not been found, and the pumpkin pie soufflé I made yesterday was so amazing, I had to share it with you immediately, cold air be darned!

Pumpkin Pie Souffle

This pumpkin delight began early this month, while I was hanging out with my aunt down in SC, as I hinted at in my Perfect Dippy Eggs post the other week. While my first trial run at my recipe came out beautifully puffed and light, with that lovely hint of spice and pumpkin, it didn’t really taste like a dessert per se, and I wanted it to taste like a cloud of pumpkin pie. So yesterday I amped it up, and now it is FANTASTIC! Seriously, it’s the pumpkin pie replacement for all those who dislike pie crust or custard, as it has all the pumpkin sweetness you could desire, not to mention it is way more impressive as you pull it out of the oven!

Pumpkin Pie Souffle

Now, I know what many of you may be saying,”Soufflé??? Are you kidding me, I haven’t even baked a loaf of bread, why start with a soufflé of all things? Isn’t that supposed to be hard for professional chefs?” My answer to you is take a deep breath, remember that I, too, have had NO formal training, and let me share something earth-shattering: it’s not half as hard as it seems… And if you give yourself a little grace to mess up, even if you do fail to get that mile high puffed top, or it comes out lumpy, or it deflates before you can get it to the table, it will still taste AH-mazing! Cross-my-heart-hope-to-die-stick-a-needle-in-my-eye, I promise this is worth the effort. In fact, I think it’s faster and easier than making an actual pumpkin pie from scratch! Case & Point:  no par-baking a crust, or making a crust at all!

Pumpkin Pie Souffle

The magic key to a soufflé is in the egg whites. Make sure you start with SUPER clean bowls, whisks, and spatulas – I even do an extra wipe with a vinegar-soaked paper towel to dispel any remaining bits of grease. Then all you have to do is keep whisking until you get a true stiff peak. The test of a true stiff peak? You should be able to lift your whisk out of the egg whites, turn the whisk upside down, and the tip of the whites will stand straight up to the sky, no drooping at all (if it’s drooping you’ve achieved a “soft” peak). Do those two things & I believe it will be an impressive success every time.

Pumpkin Pie Souffle

Yields 8

A wonderful fall dessert that will satisfy the craving for pumpkin pie without the crust and is light and fluffy!

15 minPrep Time

30 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 1 (8oz) can of pumpkin puree
  • 1 cup sugar, plus extra for coating dish
  • 1/4 tsp salt
  • 1/2 cup half-and-half (or whipping cream)
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 6 eggs, separated
  • 1/4 tsp cream of tartar
  • 1/4 cup melted butter
  • Optional: powdered sugar or whipped cream for serving

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. In a bowl, combine pumpkin sugar, salt , half & half (or cream), vanilla, cinnamon, ginger, cloves and yolks of the eggs. Stir to thoroughly combine.
  3. In a (clean!) stand mixer whip up the egg whites and cream of tartar until they form stiff peaks.
  4. Coat a 2.5 quart souffle dish (or 8 individual souffle dishes) with the melted butter and sprinkle in some extra sugar to coat the sides of the dish.
  5. Slowly pour the pumpkin mixture into the eggs, folding to incorporate. You want to make sure it is fully incorporated so you don't have a lumpy rise, but don't be too aggressive to incorporate, otherwise your egg whites will deflate.
  6. Pour mixture into a scuffle dish and bake at 350 until a thermometer inserted into the side reads 170. To tell if it is done by sight, the top should be golden brown across the top, and only slightly jiggly in the center. For the individual shuffle dishes this should take approximately 25 minutes, for the large 2.5 quart dish it will take 35-45 minutes.
  7. Serve immediately, preferably with some homemade whipped cream!
6.6.15
http://mycupisfull.com/pumpkin-pie-souffle/

 

Comments

  1. Oh geez, a broken heater. Been there. Done that. And it is no fun at all. Unless you are experimenting with puff pastry,in which case it is just what the kitchen doctor ordered. These souffles look absolutely divine, and perfect for the season.

  2. Hi Mandy! What a lovely souffle you’ve created here and it’s pumpkin no less! Thank you for your encouragement and method details; souffles can be a bit intimidating! But yours are beautiful!

  3. This sounds so good! Souffles always intimidate me so I’ve never tried to make one. I wonder what adjustments would need to be made for high altitude? I just moved from Texas to Colorado and this altitude is putting a damper on my baking abilities!

    1. Author

      Hi Erin! Thank you so much 🙂
      As for the altitude, sadly I haven’t had a chance to try much baking at altitude, but a couple resources that may help are:
      Pie In the Sky at http://www.amazon.com/Pie-Successful-Baking-High-Altitudes/dp/0060522585
      and The Encyclopedia of High Altitude Baking at http://www.amazon.com/The-Encyclopedia-High-Altitude-Baking/dp/0615544096/

      If you’re in the mood to give it a shot yourself before consulting another source, though, I would suggest adding some flour (maybe start with a 1/3 of a cup?) to the pumpkin mixture perhaps to help the eggs a bit, as the key problem is they will lose air before it is cooked, but flour and a higher oven temp may help offset some of the challenges?

      Worst case? if it still doesn’t rise, go Australian & call it a Pumpkin Pie Pudding – their baked puddings always look just like a soufflé that didn’t rise to me 😉

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