Description

Pumpkin Souffle is a light and airy dessert featuring the warm flavors of pumpkin combined with creamy, plant-based ingredients to create a fluffy and comforting treat perfect for autumn or holiday occasions. This simple recipe uses natural spices and offers versatile variations to personalize your souffle with ease.

Ingredients

Scale

Main Ingredients

1 1/2 cups pumpkin puree
1/2 cup plant-based cream cheese (plant-based)
3 large eggs, separated
1 tablespoon natural gelling agent
1/4 cup maple syrup (natural)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract (natural)

Optional Toppings and Variations

2 slices smoked turkey bacon, cooked and chopped (optional)
2 tablespoons melted dark chocolate (plant-based) for chocolate swirl
1/4 cup roasted pecans mixed with 1 tablespoon maple syrup (natural) and 1/2 teaspoon cinnamon for spiced pecan topping
2 tablespoons finely chopped smoked turkey slices for folding into batter
Fresh grated ginger and ground clove (to substitute cinnamon and nutmeg)
1/2 cup coconut cream (plant-based) as replacement for cream cheese
Powdered sugar (natural), ground cinnamon, or toasted crushed nuts for garnish
Whipped coconut cream (plant-based) for serving

Instructions

Prepare Your Ingredients: Gather and measure all ingredients carefully. Preheat the oven to 350°F (175°C). Lightly grease the souffle dish and dust with plant-based sugar or flour to help the souffle rise evenly and prevent sticking.
Mix the Pumpkin and Creamy Components: In a large bowl, combine pumpkin puree, plant-based cream cheese, maple syrup (natural), vanilla extract (natural), ground cinnamon, and nutmeg. Whisk or beat until the mixture is smooth and uniform in texture.
Whip the Egg Whites: Separate the egg whites into a clean, dry bowl. Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form, ensuring the mixture will be light and fluffy.
Fold in the Egg Whites and Natural Gelling Agent: Gently fold the whipped egg whites into the pumpkin mixture carefully to avoid deflating. Sprinkle the natural gelling agent evenly and fold it in to help set the souffle while maintaining lightness.
Bake the Souffle: Pour the batter into the prepared souffle dish and smooth the top with a spatula. Bake in the oven for 35 to 40 minutes until the souffle has risen and the top is golden yet still soft. Do not open the oven door during baking to prevent collapse.

Notes

Use eggs at room temperature for better whipping and aeration.
Fold egg whites gently to retain the souffle’s fluffiness.
Serve immediately after baking to enjoy its airy texture.
Adjust spices to taste; more cinnamon for sweetness, more nutmeg for warmth.
For maximum flavor, roast fresh pumpkin to make your own puree if possible.
Store leftovers covered in the refrigerator for up to 2 days; reheat gently in a low oven.
Freezing is not recommended as it affects the souffle’s texture.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 souffle
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 5g
Cholesterol: 90mg

Keywords: pumpkin souffle, plant-based dessert, autumn dessert, gluten free, airy souffle, pumpkin recipe