Last updated on November 14th, 2019
Pumpkin pie and me? We’re over. Finished. Splitsville. The pie can claim adultery, but I don’t care. I’ve fallen fast and hard for a dramatic, delicious, and naturally gluten-free Pumpkin Soufflé!
Don’t wait until November to try this perfect poem. It’s delicious in all seasons. It comes together easily, too. Just spice up some canned pumpkin with cinnamon, ginger, and cloves, fold it into stiffly beaten egg whites, and you’re done. As the soufflé bakes, the egg whites will expand, causing the dessert to rise above the rim of its dish, while a marvelous layer of meringue forms on top.
Please wipe the drool from your chin.
Shall we make the soufflé together, just the two of us?
Pumpkin Soufflé
Take a 6-cup (1 1/2 quart) baking or “souffle” dish, which you can find in any kitchen supply store (I purchased mine from Amazon for $14.99)…
And spread it with softened butter.
Tip some granulated sugar into the dish…
And tilt the dish around and around, until its bottom and sides are coated with sugar.
This next step is probably unnecessary, but I do it anyway: Fold a length of aluminum foil in half, and spray it with non-stick spray.
Wrap the foil around the baking dish (sprayed-side in), and secure it with a simple pin. If the souffle rises too dramatically, the foil collar will hold everything in place.
Put the prepared dish on a baking sheet, and set it aside.
Meanwhile, center the oven rack, and preheat the oven to 425°F.
Tip one can of pure pumpkin into a bowl…
And flavor it up with 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Stir thoroughly to mix, and then set the bowl aside.
Now separate 5 large, room temperature eggs, putting the yolks in one bowl, and the whites in another. Freeze the yolks — we won’t need them today.
Make sure your whites are at room temperature. Cold whites won’t “mount” to their fullest potential.
Pour the whites into the work bowl of a standing mixer (or, use handheld electric beaters), and begin beating them at medium speed.
When the whites begin to foam, add 1/2 teaspoon of cream of tartar. The acid in cream of tartar will help to stabilize the whites so they don’t deflate easily. Lemon juice is a good egg white stabilizer, too, but we don’t want the taste of citrus in this particular souffle.
With the machine still running at medium speed, add 1/2 teaspoon kosher salt…
And 1 tablespoon of cornstarch.
Now beat the whites at high speed, and when they form soft peaks, gradually add 1 1/3 cups of superfine sugar.
Why use superfine sugar? Because it dissolves instantly. If you use regular granulated sugar in your egg whites, your soufflé will have a gritty texture. You can find superfine sugar at any grocery store. Even my Lousy Local Supermarket sells the stuff.
Beat the whites until they form stiff peaks — about 5 minutes.
Next, while taking a very blurry photograph, scoop up a big blob (about a cup) of egg whites, and fling it onto the pumpkin mixture.
Use a spatula to fold the white blob into the pumpkin mixture, just to lighten it.
Then pour the pumpkin mixture on top of the remaining whites…
And fold them together gently, deflating the whites as little as possible.
Scoop the works into the prepared baking dish, put the dish (on its baking sheet) in the oven, and IMMEDIATELY lower the temperature to 375°F.
Bake until the souffle is puffed and golden and the scent in your kitchen makes your beagle twitch her nose — 50-55 minutes. Then remove the foil collar, if you bothered to use one.
To make this gorgeous souffle look even better, dust it with confectioners’ sugar. (And just wait until you taste that meringue crust. It’s swoon worthy!)
Here’s the proper way to serve a souffle: Hold a large spoon and fork back-to-back…
And then plunge the spoon and fork into the souffle, and then pull them away from each other.
Now spoon a sensibly-sized portion onto your plate, give it a dusting of confectioners’ sugar if you wish, and dig right in! Trust me, no matter how much you’ve eaten for dinner, you’ll still have room for Pumpkin Soufflé. It’s as light as a feather, and it tastes like a pumpkin-scented cloud!
This blissful dessert is my own, original recipe. Promise me you won’t wait until the winter holidays to give it a test drive.
xKevin
If you’re looking for other holiday dishes, be sure to try this Root Vegetable Tart. Also, be sure to check out my favorite Thanksgiving side dishes, and this gluten-free Roast Turkey with Apple Gravy.
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Here’s the printable recipe, in which I’ve bravely omitted the foil collar:
What's better than pumpkin pie? A dramatic, delicious, and naturally-gluten-free Pumpkin Soufflé! This is my own, original recipe.
Ingredients
- Softened butter (for greasing the baking dish)
- 2 tablespoons granulated sugar (for coating the baking dish)
- 1 (15 ounce) can pure pumpkin puree
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- The whites of 5 large eggs, at room temperature
- 1/2 teaspoon cream of tartar
- 1 tablespoon cornstarch
- 1 1/3 cups superfine (a/k/a “quick dissolving”) sugar
- Confectioners’ sugar, for serving
Instructions
- Grease a 6-cup, straight-sided baking dish with the softened butter. Then add the granulated sugar, and tilt the dish around in your hands, until its bottom and sides are coated with sugar. Put the dish on a baking sheet, and set it aside.
- Center the oven rack, and preheat the oven to 425°F. Also, in a medium-size bowl, mix together the pumpkin, salt, cinnamon, ginger, and cloves. Set the bowl aside.
- Put the egg whites in the work bowl of a standing mixer (or, use electric beaters), and beat them at medium speed. When the whites begin to foam, beat in the cream of tartar and the cornstarch. Increase the beater speed to “high.” When the whites form soft peaks, slowly add the superfine sugar. Continue beating at high speed until the whites form stiff peaks – about 5 minutes.
- Using a spatula, scoop up a generous cup of the whites, and roughly fold them into the pumpkin mixture just to lighten it. Then pour the pumpkin mixture over the bowl of egg whites, and fold them together gently, deflating the whites as little as possible.
- Scoop the soufflé mixture into the prepared baking dish, pop it into the oven, and immediately lower the oven temperature to 375°F. Bake until the soufflé puffs and a crust of meringue forms on top – about 55 minutes. Dust the top with confectioners’ sugar, and serve at once.
NOTE: Be sure to use room-temperature egg whites. Cold whites will not mount well as you beat them.
Patty says
Hi Kevin! I love your recipes and so does my family. Im looking forward to trying this recipe as well.
Are you getting married? If so Congratulations to Kevin and Mr. Silver Fox! Woot Woot!
Brenda Johnson says
I am still swooning as i type this!!! I consider myself converted to this souffle over common pumpkin pie now too!!! This has all of that wonderful fall spice and flavor we all crave, but in a new light, airy, cloudlike format!!! Just divine!!! Thanks for sharing Kevin!!
Kevin Lee Jacobs says
Hi Patty – I’m marrying this pumpkin souffle. (Don’t tell Mr. Fox.)
Hi Brenda – So glad you liked the souffle!
Delores says
I’m going to make this !!!!!it sounds magnificent and I feel like I could smell it and taste it !!
Kathy says
I’m in the process of downsizing and was about to place my souffle dish in the out-pile. Now I think I have a reason to keep it. I’ll be trying this soon!
stadtgarten says
Thank you so much for this wonderful recipe! I will make this for dessert at my tradtional pumpkin dinner with friends.
Lisa J says
Hi Kevin,
This looks divine. Is super fine sugar powdered sugar or castor sugar?
Kevin Lee Jacobs says
Hi Lisa J – Superfine sugar is the same as caster sugar. Powdered, or confectioners’ sugar, is a different product.
Shirley B. says
This is super sexy!!
BB says
I’m just writing a grocery list and this bit of Heaven floats to my attention. I can almost smell it cooking…and it’s gluten free.
Gail L says
Oh my goodness! This lovely recipe comes at a good time for me. Dealing with some health issues and very restricted with foods I can eat, but I am pretty sure this would fit into the Nutritionists food plan for me! I LOVE
Pumpkin pie, so this souffle will be a wonderful substitute… healthier for me and probably so much better that I can not fret over not having pie!
Thank you!
Debbie says
I’m not a fan of the whole “pumpkin craze” but this looks like a winner. My favorite is a pumpkin mousse parfait! I found the recipe online. It’s a little “boozy” so being from Kentucky, I substituted the rum in the recipe for bourbon. May I just say, “Oh my…OH MY it is delicious!”
Happy Fall, y’all!
John says
I love pumpkin anything (except in my coffee) and this looks wonderful. Will definitely try at my next party.
Arden | Real-Food-Real-Life.com says
Hi, Kevin — Somewhat like Kathy above, I actually recently went through a MASSIVE downsizing which included most of my extensive kitchen gear. (I *did* keep the kitchenaid mixer, thank goodness!) This definitely looks like a valid reason to add a souffle dish back into the mix. Will be trying this soon!
Joy Windle says
No super-fine sugar on hand and you don’t want to make a special run to the store? Create your super-fine sugar in your blender.
Marjon says
This sounds delicious. How would the dessert travel if I wanted to take it to a friend’s house?
Nancy Sholtey says
Kevin, I am so glad to see some gluten free recipes coming from your kitchen.
I wish I could show you the pictures of my granddaughters hands before wheat was removed and the just one day of eating foods with no wheat. Incredible! Her hands looked like someone had burnt her with a torch because of wheat.
As a result the whole family has adjusted to the change and major weight has been lost, stomach problems have disappeared, including no longer dependent on prescription Omeprazole . One member has ceased the need for prescription blocker for heart palpitations. These were all people that were NOT diagnosed with a wheat allergy, just changed their diets because of one person.
I have found that there are so many foods that actually taste better in their gluten free makeup.
Thank you again, I know we will enjoy this.
Nancy
Mary W says
The first picture of the spoon and fork going into the cloud-0-pumpkin-wonder was a real puzzler for me. When I received your email notification it headlined why you save your leaves. I entered your site through the souffle link. Thought you were going to use the leaves somehow in decorating the dessert. Then I saw the picture mentioned above – thought it wasn’t a very pretty use of leaves and wondered how you came up with that – not normal, artistic display. Then I looked further down and realized the ‘dried leaves’ were actually a fork and spoon. I sure had a laugh at myself (endless laugh-inspiration contained in me). I will be trying this dessert as my SIL is very gluten intolerant and thanksgiving is just not real if pumpkin pie is not present. We will both be happen with this recipe, I just know it. Thanks!
Mary W says
happy not happen!
Susan says
This will be a great addition to my fall recipes. Can’t wait to try it >
Elizabeth Workman says
Have mercy, Kevin!
kathleen passie says
Have a special dinner party coming up. This will be the crowing glory!
Thanks for the recipe….and the egg yolks will be used for mayonnaise!
A win win!
Sandy says
Hi Kevin. Thanks for the dairy free pumpkin dessert. I’m thrilled to try this. And since my wonderful husband grew 25 winter squash this summer, I think I’ll experiment this winter!!
Happy fall everyone!!
Love ya Kevin, your the coolest!!
Love. Sandy
Patricia Cremens says
Thank you for this recipe. I am a pumpkin lover, so I can’t wait to get a souffle dish and make it. And the fact that it’s gluten free is a bonus!
Diane says
If I don’t have super fine sugar, can I use confectionary sugar instead?
Kevin Lee Jacobs says
Hi Diane – For the best souffle, use super fine sugar.
Mariska says
Happy Birthday Joyce Jacobs and thanks for giving us Kevin.
The pumpkin soufflé recipe looks delicious, I’m look forward to trying it. Whenever a recipe calls for superfine sugar I usually put the regular sugar in my blender and blend for a few seconds, and Voila, superfine sugar.
I have one person in my family who is allergic to pumpkin, who knew. There is an organic canned butternut squash, do you think that would be a good substitute for the pumpkin?
STELLA MICHEL says
It looks delicious. I’ve been looking for a great fall recipe. This looks like the one.
Kevin Lee Jacobs says
Hi Mariska – Canned butternut squash should work just fine for this souffle. And thanks for the tip regarding super fine sugar!
Martha Robinson says
Thanks so much for sharing your original recipe. I can’t wait to try it for Canadian Thanksgiving (October 9th).
Judith says
Kevin…. Can I use powdered egg whites? I have a huge container of them for cooking and putting in my smoothies…. Will this recipe be okay with them?
Thx for the gluten free….. have been experimenting with it… little by little….
Also been experimenting with Almond and Cococonut Flour… (I like the Almond Flour Better)
Would love your take on more recipes…. Thanks for your generosity….
Blessings,
Judith
Clytie says
Hi Kevin, we don’t have tinned pumpkin in Australia but I’m presuming cooked, mashed fresh would be okay? Thanks for all the lovely recipes and interesting information you share
Yamile Rijo says
Kevin: I have recently found your site while looking for a way to rescue my roses.
I tried your recipe of water and milk and I am now very grateful: the roses are beautiful and healthy again.
I have now subscribed to your site and look forward to your delicious food recipes, your house tours and the humour with which you “dish” out your news.
Thank you from Canada
Selma says
Hi Kevin! I am an avid follower of your blog and have tried many of your delish recipes! I have a question: What do you think about making these in individual portions in ramekins? Would you adjust oven temp? Your thoughts?
Kevin Lee Jacobs says
Hi Judith – I’ve made many souffles in my day, but never with powdered egg whites. If you try the powdered version in the recipe above, let me know how the souffle turns out for you!
Hi Clytie – If it’s not too watery, fresh homemade pumpkin puree should work perfectly well in this recipe. Enjoy!
Hi Selma – You can certainly bake this souffle in ramekins. Set them on a baking sheet, fill them 3/4 full, and bake them as described above. The individual souffles might (might!) bake faster than a single large souffle — so do check the ramekins frequently after 40 minutes.
Joan S says
Am I the only one that didn’t get your regular Sunday email yesterday? Luckily google helped me find you.
Megan Black says
Kevin- Maybe you would like to amend the recipe by adding a note under ingredients that one can make superfine sugar by putting regular in a blender or food processor. It saves a lot of money. Also, one does not ever have to purchase self[rising flour. Just add baking powder and salt to regular, unbleached. Then we have saved money so we can buy fancy ingredients or cookware!
Megan Black says
Kevin- Maybe you would like to amend the recipe by adding a note under ingredients that one can make superfine sugar by putting regular in a blender or food processor. It saves a lot of money. Also, one does not ever have to purchase self[rising flour. Just add baking powder and salt to regular, unbleached. 1 and one half teaspoons of baking powder and one half teaspoon of salt to each one cup of flour. Easy peasy!
Margaret says
Kevin – Recipe looks wonderful. What would happen if I swapped out the superfine sugar with maple syrup and used less? Would I still get a beautiful souffle like yours, or a huge mess? Any thoughts?
Thanks for sharing!
Janet says
Hi Kevin:
I will make this around Thanksgiving time when I have my family over instead of making pies I think this will be a big hit.
Thanks for a great receipe
Annie says
All I have is an 8 inch souffle dish. What are your thoughts on doing this recipe with 2 cups more room in the dish?
Kevin Lee Jacobs says
Hi Annie – If I had to make this souffle in an 8-cup dish, I’d use 7 egg whites instead of 5. I would not increase the pumpkin or other ingredients. Good luck!
Annie says
Thank you!
Tina says
Just discovered your website Kevin and I’m loving it!
Never have I made a souffle – much less eaten one, but adore pumpkin and promised my friend I would bring a pumpkin dessert for Thanksgiving. Would love to do something other than the usual pumpkin pie. Being truthful here……I’m hoping to find a pumpkin dessert that will knock everyone’s socks off! Can anyone tell me what the texture is like on a souffle? Also, has anyone yet made Kevin’s souffle and how did it come out?
Linda A says
I’m going to try this, Kevin, on T-Day (spent at home). Thanks for a great idea – and a gluten-free
one at that!
I’m feeling lucky so think I’ll go buy a green spatula to use with that mixer.
Cecile says
Yet another pumpkin dessert recipe!
Nicole says
Hi Kevin!
Can you tell me how this recipe would change if I use a 500 ml (about 2 cups?) soufflé dish? I’m trying to avoid a trip to the store for another soufflé dish! Can’t wait to try this recipe. Thanks!!
Sheila says
Tried this (with ultra-fine sugar – that is all they has besides regular). It was delicious and the crust amazing. Sadly, way too sweet for me. Kevin, will you get the crust if the sugar is reduced by half?
Pat Smith says
Hi Kevin
With some leftover pumpkin puree from an opened large can, I decided to give this souffle a try. I’d never made any type of a souffle before. It turned out quite well and I and my husband think its a keeper recipe. One question: can the amount of sugar be reduced? I did find it a bit sweet but otherwise lovely. Perfect ending to a Sunday of hiking then braised shortribs for dinner. Thanks for the clear instructions too and funny asides. Love a cook with a sense of humour.
Pat
Toni says
Do you serve it warm or let it completely cool before serving? I am looking forward to trying it with the fresh pumpkin preserves I just made yesterday.
Kevin Lee Jacobs says
Hi Sheila – For dramatic effect, you’ll want to bring this souffle to the table while it is fully puffed and hot from the oven. The souffle will collapse as it cools.
Judi says
Kevin, sounds similar to my sister-in-laws pumpkin chiffon pie that I made this year and it came out fabulous… I had not made it in almost 15 plus years and we loved it…. spices include: Salt, Nutmeg, & Cinnamon, using unflavored gelatin in a double boiler w/ pumpkin and egg yolks & milk. let it all cool and of course the egg whites you described perfectly… all put in a cooled pie crust and enjoy with a big dollop of fresh whipped cream… yummy!!!!
Magdalena says
I made it with 2 eggs only (enough for 2 people), 1/3 of a pumpkin puree can and reducing other ingredients, and it was fabulous – but do bake it for less than 45 min; I nearly spoiled it by not reducing the time. We had it with vanilla bean ice cream. A dream.
Kevin Lee Jacobs says
Hi Magdalena – So happy the souffle worked out for you!
Pat Crosby says
Realizing I really look forward to Sunday mornings with Kevin. Embarking on a weeklong retreat in historic Deerfield, MA doing wool applique projects, textile lectures, tours of 18th century houses. Peace.
Kevin Lee Jacobs says
Hi Pat – Deerfield is one of my favorite places to visit. Enjoy your retreat!
shirley welch says
Will be preparing this for company this weekend ~ thank you for sharing
Kevin Lee Jacobs says
Hi Shirley – Let me know how the dessert turns out for you!
Addie says
Hi, Kevin – can I use liquid egg whites from a carton for this?
Kevin Lee Jacobs says
Hi Addie – If the carton contains just egg whites, then yes, they should beat perfectly well for this souffle. Enjoy!
Joanie says
Thank you, Kevin!! How did I miss this last year? I have a new son-in-law who is gluten intolerant and this will be perfect! Of course, I have to make one for myself before Thanksgiving just to test it out 😉
Susan says
Winner winner pumpkin souffle for a special dinner. This looks total yum.
Nancy says
This looks and sounds like heaven! I’m wondering if coconut sugar would work, assuming it would need to be made finer with a whirl in a blender. Any thoughts on that?
I love the chuckle-worthy comments you sprinkle throughout your commentary! It’s fun sharing them with my wife, who also appreciates your sense of humor.
Sarah says
Oh. My. STARS!!!!!! I LOVE pumpkin pie, but you got me at Gluten-Free with this recipe! Any recipe these days with gluten (no matter how delicious and scrumptious it may look) breaks my heart~ Since I can’t eat it (you know, without the risk of dying), my food journey has been a bit sad this past year (Let’s face it, gluten-free bread doesn’t hold a candle to some homemade, fresh baguette!). I cannot WAIT to give this recipe a try! Thank you for sharing and, as always, for keeping your humor in your comments. It always makes your posts so enjoyable to read. I always find myself smiling or chuckling along! 🙂
Kevin Lee Jacobs says
Hi Joanie – Yes, you should make one souffle just for yourself. To taste-test!
Hi Susan – Yummy indeed. Enjoy the souffle!
Hi Nancy – I’ve no experience with coconut sugar.
Hi Sarah – I have loads of GF recipes on this website. To find them, type “gluten free” into the search box up top. Let me know how the Pumpkin Souffle turns out for you!
Sherry in Willow Grove says
Hey Kevin:
Tried this last year, and it was divine! This year we are Keto….Do you think Truvia or Swerve would work instead of the sugar? Also, what is the purpose of the corn starch – is there a Keto friendly sub? As always – you make me laugh out loud with your wacky sense of humor. Thank you!
Sarah says
Follow-up comment:
I just made these beauties and OH MY!!! This was my first time actually making souffles so I was a little nervous that I would mess them up. They came out beautifully (no aluminum sleeve required)!
Rather than one large souffle, I opted for 8 small ones, since I had the ramekins on-hand. Also, after the butter and sugar go into the ramekins, refrigerate the them on the cookie sheet until you’re ready to fill. It helps them rise straight up. I baked them for 20 minutes and holy smokes they were incredible!
My kids checked to make sure they were really gluten-free because, as my daughter put it, “I haven’t seen you this excited about anything gluten-free…. EVER!” Yes, they were really that good!!!
Thank you for sharing this recipe!
Kevin Lee Jacobs says
Hi Sherry – Cornstarch absorbs liquid from the pumpkin puree. I’ve no experience with the sugar subs you mentioned.
Hi Sarah – Congrats on your souffle success! So glad the recipe worked out for you!
Ferne says
Kevin- We always enjoy your recipes Is there a way I can add a tablespoon (or 2) of Rum to the souffle recipe without ruining it or preventing it from inflating correctly?
Kevin Lee Jacobs says
Hi Ferne – I’ve only made this souffle as described above. Still, I can’t imagine that a splash (or two) of rum would hurt the final product!
Andy says
Hi kevin. We just made this and our souffle was browned and puffed up in just 30 minutes.
Kevin Lee Jacobs says
Hi Andy – Did you remember to lower the oven temp to 375°F after you put the souffle in the oven? In any event, I hope the souffle was delicious for you!
Diane Sofia says
Hi Kevin! I made the Pumpkin Souffle today. Everything was perfect right up until I reduced the heat on the oven to 357 instead of 375. I realized it about 1/2 hour later, bumped up the temperature and the time. It turned out kinda hideous but still delicious. My first ever souffle is edible and that’s all that really matters! Next time, it’ll be gorgeous.
Mark says
It’s a Tuesday evening. Sometime in Maypril of 2020. Sheltering-in-place during pandemic and my family is having a friendly cooking competition based on ingredients on hand. Knowing I had a nice beef roast in the fridge I had that in mind along with my mashed potatoes. I get the meal started and its really sort of a phone-in at this point…..then I realize that I never even thought about a dessert. In the pantry I see a can of pumpkin and Google up this recipe. Gluten free too? Wow – even the wife can enjoy this! I’ve never made a soufflé but have wanted to try. Let me just say – the results were excellent!
A couple of things – it came out a bit sweet for our tastes. Could it be because I used standard granulated sugar in place of the superfine? Or just our tastes? The rise was tremendous and there wasn’t any graininess as I had feared so I’m thinking of reducing sugar to somewhere around 3/4 or 1 cup next time.
Also – I’d be interested in doing this for company using a dozen or so individual ramekins. Does anyone have a cook temp and time for doing it that way?
I would appreciate comments because this is definitely a keeper!
Kevin – Thanks for this recipe!
Kevin Lee Jacobs says
Hi Mark – What a great story! Feel free to experiment with sugar quantity to suit your taste. So glad the souffle worked out for you!
Jen says
Worked perfectly. So awesome, never going back to pumpkin pie! Thank you:)
Kevin Lee Jacobs says
Hi Jen – I’m so glad!!!