Shortcut Pumpkin Soufflé
Shortcut Pumpkin Soufflé
Ingredients
For the Soufflé Base
- 3 egg whites, separated
- 1/4 cup granulated sugar
- 1 1/2 cups pre-made pastry cream or pudding
- 1 cup pumpkin puree
For Preparing Ramekins
- 2 tablespoons unsalted butter, softened, as needed
- 2 tablespoons all-purpose flour, as needed
For Garnish
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 375°F. Prepare two 6-ounce ramekins by generously buttering their interiors with softened butter, ensuring full coverage up the sides. Dust the buttered ramekins with all-purpose flour, tapping out any excess.
⏱️ 5 min•🌡️ 375
- 2
In a large, clean metal mixing bowl, combine the egg whites and granulated sugar. Using a stand mixer fitted with a whisk attachment, whip the mixture on high speed until stiff peaks form and it holds its shape when the bowl is inverted (French meringue).
⏱️ 7 min
- 3
In a separate medium bowl, gently fold the pumpkin puree into the pre-made pastry cream or pudding until well combined.
⏱️ 3 min
- 4
Carefully fold about one-third of the whipped meringue into the pumpkin mixture to lighten it. Then, gently fold in the remaining meringue in two additions, until just combined and no streaks of white remain, being careful not to deflate the mixture. The batter should be light orange and airy.
⏱️ 5 min
- 5
Evenly scoop the pumpkin soufflé mixture into the prepared ramekins, filling them to the top. Smooth the tops with a spatula to create a level surface.
⏱️ 2 min
- 6
Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are beautifully risen and golden brown on top.
⏱️ 25 min•🌡️ 375
- 7
Remove the soufflés from the oven. Immediately sift powdered sugar over the warm soufflés before serving. Enjoy the airy, fluffy, vanilla pumpkin deliciousness!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Shortcut Pumpkin Soufflé
Ingredients
For the Soufflé Base
- 3 egg whites, separated
- 1/4 cup granulated sugar
- 1 1/2 cups pre-made pastry cream or pudding
- 1 cup pumpkin puree
For Preparing Ramekins
- 2 tablespoons unsalted butter, softened, as needed
- 2 tablespoons all-purpose flour, as needed
For Garnish
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 375°F. Prepare two 6-ounce ramekins by generously buttering their interiors with softened butter, ensuring full coverage up the sides. Dust the buttered ramekins with all-purpose flour, tapping out any excess.
⏱️ 5 min•🌡️ 375 - 2
In a large, clean metal mixing bowl, combine the egg whites and granulated sugar. Using a stand mixer fitted with a whisk attachment, whip the mixture on high speed until stiff peaks form and it holds its shape when the bowl is inverted (French meringue).
⏱️ 7 min - 3
In a separate medium bowl, gently fold the pumpkin puree into the pre-made pastry cream or pudding until well combined.
⏱️ 3 min - 4
Carefully fold about one-third of the whipped meringue into the pumpkin mixture to lighten it. Then, gently fold in the remaining meringue in two additions, until just combined and no streaks of white remain, being careful not to deflate the mixture. The batter should be light orange and airy.
⏱️ 5 min - 5
Evenly scoop the pumpkin soufflé mixture into the prepared ramekins, filling them to the top. Smooth the tops with a spatula to create a level surface.
⏱️ 2 min - 6
Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are beautifully risen and golden brown on top.
⏱️ 25 min•🌡️ 375 - 7
Remove the soufflés from the oven. Immediately sift powdered sugar over the warm soufflés before serving. Enjoy the airy, fluffy, vanilla pumpkin deliciousness!
⏱️ 3 min