Pumpkin Soufflé is a light, fluffy dessert that is a healthy spin on pumpkin pie. That’s right, it’s pumpkin time again! What more could you ask from us in the Fall. Pumpkin spice is an all around favorite. It’s the perfect warm and cozy flavor for chilly nights. Whats not to love? The pumpkin in the soufflé also gives it a gorgeous orange hew that also fits right in for this season.
This recipe with honey is surprisingly easy to make and will wow and impress your guests. When people hear the word soufflé they sometimes get scared – but don’t be! It may take a try, or a few, to get the airy consistency just right. The only real trick to making soufflé is doing your best not to jump up and down or make a lot of loud noises while they are baking. You can still enjoy a deflated Soufflé, it tastes the same, it’s just not nearly as beautiful a presentation when serving. I have quite a few funny stories from life on this, but I promise everyone will still enjoy the dessert.
Adapting our Pumpkin Soufflé
You know, any recipe does not achieve true perfection until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner pastry chef come out and play and change up this recipe. Here are some ideas:
- Use whole milk instead of coconut milk if you don’t have issues with dairy
- Serve this Pumpkin Soufflé with grand marnier infused fresh whipped cream sweetened with honey
- Sprinkle some cinnamon or powdered sugar on top before serving
If you decide to make this Pumpkin Soufflé, and it stays inflated, snap a pic and share it with the hashtag #waxingkararecipes on Instagram. We love seeing your photos!
- 1/2 c coconut milk
- 1 tbsp. arrowroot powder
- 1/4 tsp. nutmeg grated
- 1/4 tsp. cinnamon ground
- 1/8 tsp. allspice ground
- Pinch cloves ground
- 1 tbsp. Waxing Kara Honey
- 3/4 c organic sugar divided, plus additional for coating ramekins
- 3/4 c canned organic pumpkin not pie filling
- 1 tbsp. Coconut Oil
- 10 large egg whites
- 1/4 tsp. salt
Whisk together full-fat coconut milk, arrowroot powder, spices, and honey in a small heavy saucepan. Bring to a boil over medium heat, simmer and whisk for a few minutes.
Remove from heat and whisk in pumpkin.
Pour into bowl and allow to cool.
Preheat oven to 400°F
Grease ramekins with coconut oil and coat with sugar, place in shallow baking pan. Fill pan with a half-inch to an inch of water.
In a separate, very clean bowl (use lemon juice to clean the bowl) beat egg whites, adding salt in small amounts and remaining 3/4 cup granulated sugar until egg whites hold stiff peaks.
Gently fold one third of whites into cooled pumpkin mixture, then fold in remaining whites thoroughly.
Fill soufflé batter into ramekins
Bake soufflés until puffed and golden up to 20 minutes.
Serve immediately with powdered sugar, whipped cream or vanilla gelato.