Pumpkin Ginger Souffle Recipe

Name: Pumpkin Ginger Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole milk; 1 tablespoon minced peeled fresh ginger; 4 large egg yolks; 1/2 cup sugar; 1/3 cup cinnamon sugar; 5 tablespoons all-purpose flour; (make beurre manie); 1 cup solid-pack canned pumpkin; 8 large egg whites; crushed ginger snaps (for lining ramekins); Mint leaves for garnish

Servings: persons

1
-Preheat oven to 375u00b0F.
2
-Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring milk to boil.
3
-Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain and set aside
4
-Whisk together egg yolks and 6 tablespoons of sugar to blanchir. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat.
5
-Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin puree, and set aside.
6
-Beat egg whites to stiff peaks, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry.
7
-Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
8
-Spoon batter into ramekins, filling almost to top. Cook in bain marie for 25-30 min
9
-Spinkle with powdered sugar, sprig of mint then serve immediately.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups whole milk, 1 tablespoon minced peeled fresh ginger, 4 large egg yolks, 1/2 cup sugar, and more.

Yes, Pumpkin Ginger Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Ginger Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions