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Pumpkin Souffle

Pumpkin Souffle

  • Author: Brian
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This easy Pumpkin Souffle is a creamy, light, and plant-based dessert bursting with warm fall spices. Perfect for cozy afternoons or special occasions, it combines fresh pumpkin puree, natural sweeteners, and spices to create a delicate and airy treat that captures the essence of autumn.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh pumpkin puree
  • 1/2 cup plant-based milk
  • 1/3 cup plant-based cream cheese
  • 3 tablespoons natural sweetener (maple syrup or agave nectar)
  • 1 teaspoon natural gelling agent
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set 5 minutes)
  • 3 egg whites

Optional Variations

  • 1/4 teaspoon ground cardamom or ginger for spiced twist
  • 1/4 cup chopped toasted pecans or walnuts for nutty crunch
  • 2 tablespoons cocoa powder or plant-based chocolate chips for chocolate infusion
  • 1 tablespoon fresh orange juice and zest for tropical vibes
  • Maple syrup (natural) and candied pecans for maple pecan topping

Instructions

  1. Prepare the Pumpkin Mixture: Combine fresh pumpkin puree, plant-based milk, and plant-based cream cheese in a mixing bowl. Whisk in natural sweetener and warm spices until the mixture is smooth and aromatic. This forms the creamy and flavorful base of the souffle.
  2. Add the Binding Agent: Sprinkle in the natural gelling agent and flaxseed egg. Stir gently to blend thoroughly without lumps to help the souffle set and achieve a light texture.
  3. Whip the Egg Whites: In a separate clean bowl, whip the egg whites vigorously until stiff peaks form. This aeration is essential for the souffle’s rise.
  4. Fold in Egg Whites: Carefully fold the whipped egg whites into the pumpkin mixture in batches, preserving as much air as possible to maintain fluffiness.
  5. Bake to Perfection: Pour the batter into lightly greased souffle dishes or ramekins. Place on the oven’s center rack and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes or until puffed and golden. Avoid opening the oven to keep the souffle rising well.
  6. Serve Immediately: Remove from the oven and serve right away for the best light and airy texture. Garnish as desired.

Notes

  • Use room temperature ingredients for even mixing and smooth texture.
  • Fold egg whites gently using a spatula to preserve airiness.
  • Grease baking dishes and dust with plant-based sugar for better rise and release.
  • Center oven rack placement promotes even cooking.
  • Serve immediately after baking to enjoy the souffle’s delicate fluffiness.
  • Leftovers can be refrigerated but will lose some fluffiness; reheat gently in a warm oven.
  • Unbaked souffle batter can be frozen up to one month; thaw overnight before baking fresh.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 souffle serving
  • Calories: 180
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: pumpkin souffle, plant-based dessert, fall dessert, creamy pumpkin, gluten free souffle, light pumpkin dessert

Find it online: https://puretastekitchen.com/pumpkin-souffle/