Easy and Light Pumpkin Souffle

READY IN: 50mins
Recipe by Shanli

The easiest pumpkin pie replacement; very easy to make. Great for those who love pumpkin pie but are on a diet, or are diabetic (or don't have a pie shell!).

Top Review by Texaspollock

Made this recipe and the taste was really good...now I have never tried a souffle before so maybe I did something wrong but it just didn't "puff up" the way I thought it should and I beat the eggs until stiff peaks formed & I gently folded them into the pumpkin mixture but still didn't get a good rise out of it. I could be that I put them in too large of a ramekin....just not sure. I will give it another try because I like the flavor...I'll try using smaller ramekins & see if that makes a difference. So, until next time...I'll give it a 4 star! Thanks! Tagged for Healthy ABC Cooking Tag

Ingredients Nutrition


  1. Preheat oven to 380 °F.
  2. Beat egg whites in medium bowl until stiff. Set aside.
  3. Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
  4. Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
  5. Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
  6. Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
  7. Place cups on baking tray and put into oven.
  8. Bake for 30-45 minutes
  10. Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.

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