This sweet pumpkin souffle is made with pumpkin puree, brown sugar, egg yolks, warm pumpkin pie spice, and stiffly whipped egg whites, baked in buttered and sugared ramekins until puffed and golden. It’s light and airy like a cloud with the flavor of pumpkin pie.

Serve it as a fall dinner party dessert, a Thanksgiving alternative to pie, or a cozy weekend treat. It looks impressive but uses simple pantry ingredients, and if you love pumpkin desserts, try these no bake pumpkin pie cheesecake jars next.

If you can’t get enough pumpkin desserts this season, these are worth bookmarking too:

Ingredients You’ll Need

Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Room temperature eggs whip up to a much bigger volume, so take them out 30 minutes early.

Ingredients

Soft butter and granulated sugar, for coating the ramekins
1 cup (245 g) canned pumpkin puree
1/3 cup packed light brown sugar
3 large egg yolks, room temperature
2 tablespoons all-purpose flour
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Powdered sugar and whipped cream, for serving

Directions

Preheat the oven to 375°F (190°C) and set a rack in the lower third.
Brush six 6-ounce ramekins with soft butter using upward strokes from bottom to rim, then coat each one with granulated sugar, tapping out the extra.
Those upward strokes help the souffle climb the sides as it rises.
Set the ramekins on a baking sheet.
In a small saucepan, whisk the flour into the milk until smooth.
Cook over medium heat, whisking constantly, for 2 to 3 minutes until it thickens into a smooth paste.
This simple base gives the souffle enough structure to hold its rise.
Take the pan off the heat and whisk in the pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt.
Let it cool for 5 minutes, then whisk in the egg yolks one at a time.
Adding the yolks to a hot base would scramble them, so give it those few minutes.
In a very clean bowl, beat the egg whites and cream of tartar with a mixer on medium speed until foamy.
Gradually add the granulated sugar, one spoonful at a time, and increase to high speed.
Beat until the whites form stiff, glossy peaks that stand straight up when you lift the beaters.
Any trace of yolk or grease in the bowl will stop them from whipping, so wipe it with a little vinegar first if you’re unsure.
Stir about a quarter of the egg whites into the pumpkin base to lighten it.
Then gently fold in the rest in two additions with a large spatula, cutting down the middle and sweeping up the sides.
Stop as soon as there are no big white streaks, since overmixing deflates the air you just whipped in.
Spoon the batter into the ramekins, filling them right to the top, and level with a knife.
Run your thumb around the inside rim to make a small groove.
That little trick helps them rise straight up with a classic top hat.
Bake for 18 to 22 minutes until puffed well above the rims and golden on top.
The centers should jiggle slightly when you gently shake the pan.
Don’t open the oven door during the first 15 minutes, or they may collapse.
Dust with powdered sugar, serve immediately with whipped cream, and enjoy!

Important Recipe Notes

Use room temperature eggs. Warm egg whites whip faster and higher. Cold eggs separate more easily, so separate them cold and then let them sit for 30 minutes.
Keep the bowl spotless. Even a speck of yolk or oil can stop egg whites from reaching stiff peaks. Use a glass or metal bowl, never plastic.
Fold gently. Folding is the most delicate part of any souffle. Be patient and stop once it’s mostly combined, because a few small streaks are better than a flat souffle.
Serve right away. Souffles start to fall within a few minutes of leaving the oven. That’s normal and doesn’t change the flavor, but bring them to the table fast for the full effect.
Don’t use pumpkin pie filling. It’s pre-sweetened and spiced, so the souffle will turn out too sweet and won’t set the same way.
Make ahead. You can fill the ramekins, cover them loosely, and refrigerate for up to 2 hours before baking. Add 2 to 3 minutes to the bake time.
Honest truth. Souffles are a little fussy the first time, mostly in the whipping and folding. Once you’ve made them once, they’re surprisingly quick.
Check your oven temperature. Souffles are sensitive to heat. If your oven runs hot, the tops brown before the centers rise, so an inexpensive oven thermometer is worth having.
Leftovers. Leftover souffles sink but still taste great. Cover and refrigerate for up to 2 days and eat them cold like a light pumpkin pudding.

How to Serve, Store & Customize This Recipe

Serving Serve the pumpkin souffles hot straight from the oven, set on small plates. A dusting of powdered sugar and a spoonful of whipped cream or vanilla ice cream are all they need. A drizzle of warm caramel sauce is a nice touch for holidays.

Storing Souffles are best enjoyed fresh, but leftovers keep covered in the fridge for up to 2 days. They won’t puff again when reheated, so eat them cold or warm them gently for 15 seconds in the microwave. They turn into a creamy, custardy pumpkin dessert.

Customizing Swap the pumpkin for roasted sweet potato or butternut squash puree. Add a tablespoon of bourbon or maple syrup to the base for a deeper flavor. Sprinkle the sugared ramekins with finely crushed gingersnaps before filling for a little crunch on the sides.