Pumpkin Souffle

Often hailed as delicate and temperamental, soufflés require few ingredients and stiffly beaten egg whites for perfection every time.
15 min
30 min


  • 1 tablespoon (15 mililiter) unsalted butter, softened
  • 2/3 cup (150 mililiter) granulated sugar, divided
  • 1/2 cup (125 mililiter) whole milk
  • 2 teaspoon (10 mililiter) Potato Starch
  • 2 teaspoon (10 mililiter) Pumpkin Pie Spice
  • 1 1/2 teaspoon (7 mililiter) Pure Vanilla Extract
  • 1/2 teaspoon (2 mililiter) Ground Cinnamon
  • Pinch of salt
  • 1 cup (250 mililiter) canned pumpkin purée
  • 6 pasteurized egg whites
  • Icing sugar


  • 1 Adjust oven rack to bottom third level and preheat oven to 375°F (190°C). Brush 2.5L soufflé dish or casserole dish with butter; sprinkle with 2 tbsp (30 mL) of the granulated sugar, tapping out excess. Wrap parchment paper strip around outside of dish to extend 2-inches (5 cm) above rim; tie with kitchen string.
  • 2 Whisk milk, starch, spice, vanilla, cinnamon and salt in medium saucepan. Bring to a low boil over medium heat, whisking constantly. Whisk in pumpkin. Transfer to large bowl and let cool to room temperature.
  • 3 In stand mixer, whip egg whites on medium speed until foamy. Sprinkle in remaining ½ cup (125 mL) granulated sugar with mixer running, 1 spoonful at a time until stiff, glossy peaks form, about 3 minutes. Fold one-quarter of egg whites into pumpkin mixture; fold in remaining whites until no streaks remain. Scrape into prepared dish.
  • 4 Bake until edge is firm, top is lightly brown and centre is jiggly, about 30 minutes. Remove paper; sift icing sugar over top and serve immediately.
  • 5 Tips: To serve, make a hole in centre of soufflé with spoon, drizzle in crème anglaise or custard.


(per Serving)

Nutrition information coming soon.