Pumpkin Soufflé

For an elegant end to your Thanksgiving meal, try this Pumpkin Soufflé. Individual servings bake quickly into light custard bursting with the flavors of the season.


  • Cooking spray
  • Sugar for dusting
  • 6 eggs, separated
  • 3/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1/2 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice


Beat egg whites and cream of tartar on medium speed until frothy.

While beating, add 2 Tbsp sugar at a time. Continue beating until sugar is completely dissolved, then add the next 2 Tbsp of sugar. Continue until all the sugar is used.

In a separate bowl, beat egg yolks until they thicken.

Fold in pumpkin and mix well with a rubber spatula.

Add pumpkin blend to the egg white mixture. Combine well.

Preheat oven to 375F degrees.

Spray 6 oven safe dessert cups (5 oz. each) with the cooking spray.

Dust each dessert cup with sugar.

Place the pumpkin mixture into the 6 dessert cups.

Place the cups into a large baking pan.

Fill the pan with water enough to almost reach the top of the dessert cups.

Be careful not to get water into the cups.

Bake 18 minutes. Tops will be light brown and begin to puff.

Yield: 6 servings

Prep Time:

Cook Time:


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