Ingredients for Easy And Light Pumpkin Souffle
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How to Make Easy And Light Pumpkin Souffle
- Preheat oven to 375°F (190°C).
- Lightly grease six ramekins (approximately 6-ounce capacity) and line the sides with strips of wax paper or parchment paper, leaving about 1/2 inch overhang at the top. This will help with easy removal.
- In a medium bowl, beat egg whites with an electric mixer until stiff peaks form. Set aside.
- In a large bowl, using an electric mixer, combine pumpkin puree, sugar, cinnamon, nutmeg, egg yolk, and milk. Mix until well combined.
- Gently fold 1/3 of the egg whites into the pumpkin mixture until just combined. Be careful not to deflate the egg whites.
- Repeat, folding in the remaining egg whites in two additions, until the batter is evenly mixed.
- Divide the batter evenly among the prepared ramekins, filling them almost to the top.
- Place ramekins on a baking sheet to catch any spills.
- Bake for 30-40 minutes, or until the soufflés are puffed and lightly golden brown. Do not open the oven door during baking! Use the oven light to check on their progress.
- Let the soufflés cool slightly before carefully removing them from the ramekins using the wax paper overhang.
- Serve immediately, topped with your favorite toppings such as whipped cream, ice cream, brown sugar, nuts, or a sprinkle of cinnamon or nutmeg.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
5g
Carbs
7g