Pumpkin Soufflé
Are you ready for the autumn baking season? This pumpkin soufflé can be eaten as a side dish or dessert! The warm seasonal spices of cinnamon and nutmeg pair well with vanilla and the sweetness of maple syrup. This dish is light and airy but will be hearty enough to enjoy throughout the autumn/winter.
Substitution Tip:
Use pumpkin purée for this recipe, not pumpkin pie filling. If you can't find pumpkin puree, just use a fresh pumpkin (pie pumpkins preferred). First, de-seed it, cut the pumpkin into cubes (about 1 to 2-inch pieces (around 2.5 to 5 cm), and roast them on a baking tray for 40 to 45 minutes, or until fork tender. Then, you can just purée the cubes in a blender or food processor until smooth to your preference.
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This pumpkin soufflé is a fluffy and delicious autumn spiced dish. Serve alone, with a scoop of ice cream, or a dollop of whipped cream.
- 1 - 14.5 to 15 Oz. (400 to 425g) can pumpkin purée
- 1/8 teaspoon nutmeg, (freshly grated)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1/2 cup (115g) plain yoghurt
- 4 tablespoons unsalted butter, (melted)
- 2 large eggs
- 1 large egg white
- 1/8 teaspoon cream of tartar
- 6 tablespoons real maple syrup
- 1/2 cup plain (all-purpose) flour
- 1/4 teaspoon kosher salt
- 1/2 cup dark brown sugar, (packed)
- 4 tablespoons real maple syrup
- 6 tablespoons unsalted butter, (slightly chilled)
- 1 cup pecan halves, (chopped)
- Prep:
Equipment: Medium mixing bowl, large mixing bowl, saucepan, ceramic 9x6 or 9x7-inch (1.75 Qt.-Capacity). baking dish (I used this Emile Henry medium baking dish in Cedar), electric/handheld beater, spatula or whisk.
- Lightly beat the 2 large eggs (you can do this with a fork or a small whisk). Set aside.
- Chop the 1 cup of pecan halves. Set aside.
- In a medium mixing bowl, add the large egg white and cream of tartar. Use an electric, or handheld beater to whisk the egg whites on medium-high speed until stiff peaks form (when the egg whites stick to the whisks without falling off). This will take a few minutes. Set aside.
- Streusel Topping:
- In a medium mixing bowl, add the flour, salt, brown sugar, maple syrup, 4 tablespoons of butter, and half of the chopped pecans. *(We will use the remaining 2 tablespoons of butter in Step #6). Set aside.
- Making the Soufflé:
- Preheat the oven to 375°F/190°C.
- In a large mixing bowl, add the pumpkin purée, nutmeg, cinnamon, salt, vanilla extract, and plain yoghurt. Whisk together until incorporated.
- Add in the melted butter, and maple syrup, blend with a whisk, and then pour in the lightly beaten eggs. Whisk to incorporate.
- Fold in the whisked egg white with the pumpkin mixture, a spoonful at a time until blended to form a batter. Then, add the remaining chopped pecans to the pumpkin batter.
- Pour the pumpkin batter evenly into the non-stick 1.75 Qt.-capacity baking dish. Smooth the top with a spatula, if needed.
- Add the streusel topping evenly on top of the pumpkin batter in the baking dish. Place in the oven and bake for 40 to 45 minutes, or until the top is deep golden brown and the middle is not jiggly.
- Remove from the oven. Set aside to rest for at least 5 minutes.
- Whilst the pumpkin soufflé cools, in a small saucepan or non-stick skillet, melt 2 tablespoons of butter, until it becomes slightly brown and bubbly. Remove from the heat, then stir in 2 tablespoons of maple syrup.
- Drizzle the maple butter sauce over the pumpkin soufflé to finish the dish. Grate a light sprinkle of nutmeg over the entire dish before serving. Serve hot or warm. Enjoy alone, with a scoop of ice cream, or a dollop of whipped cream.
This is a basic beginner-friendly dish. Before you start anything, gather your ingredients together and make sure you read the recipe at least twice. This will always help you prepare any recipe. I recommend investing in an electric/handheld beater, this will save you time and there are affordable options out there.
Substitutions:
Where there is brown sugar, you can use light brown sugar instead of dark brown sugar. Alternatively, to keep this refined sugar-free, I have made this before with a brown sugar alternative.
