Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake until puree loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time. Transfer to a medium bowl.

  • Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 3 days).

  • In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids.

  • Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.

  • Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.

  • Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.

  • Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.

  • Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately with cinnamon anglaise.

Reviews (2)

35 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
1. The list of ingredients has 3/4t salt. We are instructed to add the salt to the pumpkin mixture. Later, we are instructed to add the 1/2t remaining salt to the roux. From that, I conclude that we were intended to add only 1/4t of the salt to the pumpkin mixture. The recipe would be improved if that was made explicit. 2. We are instructed to use 6x10oz ramekins. I had more mixture than that. 3. We are told to add beaten whites to pumpkin, but the latter are in a medium saucepan. Reverse?
Rating: Unrated
I can't believe no one has written a review on this recipe!!! I made it 3 years ago for Thanksgiving and my family loved it so much it's become a staple at our Thanksgiving dinner since. I absolutely LOVE it!!! I love the anaglise is to die for.