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Welcome to the world of pumpkin soufflés! A classic dessert that’s perfect for the fall season, pumpkin soufflés are a delicious and impressive treat that’s sure to wow your family and friends. In this article, we’ll explore the benefits of a dairy-free pumpkin souffle, provide variations and substitutions, share tips and tricks, and answer frequently asked questions. Whether you’re a seasoned baker or a novice in the kitchen, this guide will help you create a light and fluffy pumpkin souffle that’s bursting with the cozy flavors of pumpkin pie.
Better Than Pumpkin Pie
Pumpkin Soufflé is a light, fluffy dessert with the same warm and cozy flavors of pumpkin pie - without the heaviness. Pumpkin souffle uses pumpkin puree in place of pumpkin pie filling for a lighter texture and earthier taste. Honey in place of brown sugar enhances the sweetness and flavor profile of the pumpkin souffle while also adding to the moisture content, making it even more delightful. It’s a treat to make and share with loved ones after a special dinner and will satisfy that sweet tooth. They make a beautiful presentation, too, and can be dressed up to taste. And the best part? This pumpkin souffle recipe is made to be dairy-free!
This pumpkin souffle 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! 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.
If you still want a pumpkin pie instead of a pumpkin souffle, don't worry! We have a recipe for pumpkin pie with honey, too. Why not make both?
Benefits of a Dairy-Free Souffle
A dairy-free soufflé is a fantastic option for those with dietary restrictions or preferences. By using non-dairy milk and vegan-friendly ingredients, you can create a pumpkin souffle that’s just as delicious and creamy as its traditional counterpart. Some benefits of a dairy-free pumpkin souffle include:
- Lower calorie count: Non-dairy milk and vegan-friendly ingredients tend to be lower in calories than their dairy-based counterparts, making this a lighter option for dessert.
- Increased versatility: Dairy-free soufflés can be made with a variety of non-dairy milks, such as almond, soy, or coconut milk, allowing you to tailor the pumpkin souffle recipe to your taste and dietary needs.
- Reduced allergenicity: Dairy-free soufflés are a great option for those with dairy allergies or intolerances, ensuring everyone at your table can enjoy this perfect fall dessert.
If you love the pumpkin and spice scent while you're baking this pumpkin souffle, you need our Autumn Harvest Luxe or Jelly Jar candle for your kitchen!
How to Make Pumpkin Souffle with Honey
Step 1: Gather Your Ingredients
Here's what you'll need to make this delicious pumpkin souffle:
- coconut milk
- arrowroot powder
- nutmeg
- cinnamon
- allspice
- ground cloves
- Bee Inspired Honey
- sugar
- organic canned pumpkin puree (not pie filling)
- coconut oil
- egg whites
- salt
Step 2: Mix the Pumpkin Puree Base
Preheat oven to 400°F. 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 the pumpkin mixture into a bowl and set aside, allowing to cool.
Step 3: Get the Pumpkin Souffle with Whipped Egg Whites Ready for Baking
Grease ramekins with coconut oil and coat with sugar and set aside.
In a separate, spotless bowl (use lemon juice to clean the bowl), beat egg whites, add salt in small amounts, and slowly add the remaining 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 pumpkin souffle batter into greased, sugar-coated ramekins. Place full ramekins in a shallow baking pan. Fill the baking pan with one-half-inch to one inch of boiled, hot water making sure that you don’t get any water in your pumpkin souffle batter.
Step 4: Bake and Serve
Bake soufflés until puffed and golden for up to 20 minutes. Serve immediately with powdered sugar, whipped cream, vanilla gelato or creme fraiche.
Check out our Autumn Prosperity collection and learn all about living with the seasons
Make this Pumpkin Souffle Dish the Perfect Fall Dessert
You know, any recipe does not achieve true perfection until you’ve added your touch to it. That’s why we encourage you to play with your food. Call your inner pastry chef to come out and play and change up this pumpkin souffle recipe. Here are some ideas:
- Top with crumbled pecans or candied walnuts before serving.
- Serve this pumpkin souffle with Grand Marnier infused fresh dairy-free whipped cream sweetened with honey.
- Sprinkle some cinnamon or powdered sugar on top of your pumpkin souffle before serving.
Variations and Substitutions
One of the best things about pumpkin soufflés is their versatility. Here are some variations and substitutions you can try to make this dessert your own:
- Use fresh pumpkin puree instead of canned pumpkin for a more vibrant flavor. Simply cook and puree fresh pumpkin or butternut squash for a homemade touch.
- Substitute butternut squash or sweet potatoes for pumpkin to give your soufflé a different twist. These alternatives offer a unique flavor profile while maintaining the same light and fluffy texture.
- Add a splash of maple syrup for a touch of natural sweetness that complements the warm spices in the pumpkin mixture.
- Use powdered sugar instead of granulated sugar for a lighter texture in your soufflé. This can make the dessert even more delicate and airy.
- Experiment with different spices such as nutmeg or cardamom to give your soufflé a unique flavor. These spices can add a new dimension to the classic pumpkin pie spice blend.
Tips and Tricks
Here are some tips and tricks to help you create the perfect pumpkin soufflé:
- Whip your egg whites until they’re stiff and hold their shape. This is crucial for helping your soufflé rise and achieve that light and fluffy texture.
- Use a prepared baking dish to prevent your soufflé from sticking and to make it easier to remove. Greasing the ramekins with coconut oil and coating them with sugar is a great way to ensure a smooth release.
- Avoid opening the oven door too often, as this can cause your soufflé to collapse. Patience is key to achieving that beautiful, puffed-up presentation.
- Let your soufflé cool completely before serving to prevent it from deflating. This will help maintain its structure and make for a more impressive presentation.
Frequently Asked Questions
Can I make a pumpkin soufflé ahead of time?
Yes, you can make a pumpkin soufflé ahead of time and refrigerate or freeze it until you’re ready to bake it. Just be sure to bring it to room temperature before baking for the best results.
Can I substitute canned pumpkin with fresh pumpkin puree?
Absolutely! You can substitute canned pumpkin with fresh pumpkin puree. Just be sure to cook and puree the fresh pumpkin before using it in your recipe.
How do I prevent my soufflé from collapsing?
To prevent your soufflé from collapsing, make sure to whip your egg whites until they’re stiff and hold their shape, and avoid opening the oven door too often during baking.
Can I make a dairy-free soufflé?
Yes, you can make a dairy-free soufflé by using non-dairy milk and vegan-friendly ingredients. This recipe is a perfect example of how to create a delicious and creamy soufflé without any dairy.
I hope this helps! Let me know if you have any other questions.
If you decide to make this Pumpkin Soufflé, and it stays inflated, snap a pic and share it with the hashtag #beeinspired on Instagram. We love seeing your photos!
Check out our other pumpkin-themed desserts for fall:
