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Autumn Pumpkin Soufflé

Autumn Pumpkin Souffle


  • Cooking spray or butter
  • Sugar
  • 6 eggs, separated
  • 3/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 cup canned solid pack pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • Crushed ginger snaps, optional


  1. Spray 4 (8 ounce) soufflé dishes. Dust with sugar. Set aside.
  2. In large bowl, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside.
  3. Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites.
  4. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within 1/2 inch of top of dishes.
  5. Bake in preheated 375 degree F oven until puffy and delicately browned, about 15 to 20 minutes.
  6. Top with crushed gingersnaps, if desired.

Yield: 4 servings

Recipe and photo credit (used with permission): American Egg Board

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