I love soufflés: they are gorgeous- almost magical- and I’ve always wanted to make them at home.

Pumpkin Souffles

Recently, while flipping through The Sweet Life: Desserts from Chanterelle, I noticed that author Kate Zuckerman has some fabulous soufflés in the book, and that there was a pumpkin version among them. I’d been looking for a sophisticated, yet fairly light dessert for Thanksgiving, and knew these would be perfect. Plus I’ve got so many eggs from my chickens these days, I figured this would be a great way to use them.

These pumpkin soufflés are easy to keep gluten-free since there’s only a small amount of flour (which I replaced with almond flour), and if you’re looking to add a little decadence to these airy delights, I made a maple pumpkin ice cream to keep them company. There’s a little bourbon in both the soufflés and the ice cream- it’s totally optional, but adds some festive “spirit”…

I won’t lie and tell you this particular soufflé recipe is super easy to make. It’s a bit labor-intensive because you need to make a pumpkin custard which is then added to an Italian meringue. An Italian meringue creates a very stable whipped egg white product, one that allows you to fill your ramekins ahead of time and bake the soufflés just before serving. Covered, the filled ramekins can stand in the refrigerator for 4 hours or in the freezer for up to 24 hours before baking. So it’s a bit of work, yes, but you can make these the night before you’re going to serve them, then bake them last minute to delight your guests with pumpkin elegance.

I made the soufflés and the ice cream twice, once with organic canned pumpkin and once with very well-drained fresh pumpkin purée. I got good results with both, but I do prefer the fresh pumpkin. My preferred pumpkin for making purée is the Long Island Cheese Pumpkin. I grew them in my garden this year, but I’ve noticed they’re becoming more widely available at markets too, at least in my area.

I used almond flour to keep the recipe gluten-free, but you are welcome to use regular flour. This number of soufflés you can make with this recipe will depend on the volume of your egg whites/Swiss meringue as well as the size of your ramekins. When I used smaller molds, I made eight; with the large metal ramekins you see in these photos, I made four.

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Pumpkin Souffle

This recipe was going to be my entry for the pumpkin-themed next round of Project Food Blog. A few of my blogging buddies were also eliminated from the contest with me, but we had already created our challenge recipes, so we decided to share these delicious treats with you today.

For more pumpkin inspiration, please visit:

Liren of Kitchen Confidante
Asha of Fork Spoon Knife
Heena of Tiffin Tales
Josie of Daydreamer Desserts
Lindsey of Hot Polka Dot

And if you celebrate Thanksgiving, I wish you and yours a very peaceful holiday.


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  1. 1

    Lindsey @ Gingerbread Bagels — November 23, 2010 @ 10:35 am

    Winnie, your pumpkin souffle looks just gorgeous and the maple pumpkin ice cream puts it over the top! I’m so sorry you didn’t make it to the next round but I really enjoyed every entry you did. And along the way, I became a big fan of your blog! I think it’s such a wonderful idea that you all are posting your pumpkin recipe, I’m really enjoying reading them all. :)

  2. 2

    Jennifer and Jaclyn @ sketch-free vegan — November 23, 2010 @ 10:58 am

    Omy goodness! yum!!!!

  3. 3

    Asha@FSK — November 23, 2010 @ 11:14 am

    Winnie! this is such a fantastic dessert for Thanksgiving! Elegant and festive. I love souffles too, partly for their delicate richness and partly because they are a challenge :) Just love your pairing and so cool that you went gluten free. Adding the almond flour will actually enhance the flavor. I am going to try this out soon!!

    P.S: Very envious of the fresh eggs!!! WOW!

  4. 4

    RavieNomNoms — November 23, 2010 @ 11:45 am

    Your pictures are absolutely gorgeous!

  5. 5

    Lindsey @ Hot Polka Dot — November 23, 2010 @ 12:12 pm

    Beautiful! I am so glad that Project Food Blog brought lovely people like you to my attention. Love your photos and the souffle looks delicious!

  6. 6

    briarrose — November 23, 2010 @ 2:05 pm

    Looks wonderful! Maple and pumpkin….lovely.

  7. 7

    Maria — November 23, 2010 @ 3:19 pm

    Gorgeous dessert and photos!

  8. 8

    Daydreamer Desserts — November 23, 2010 @ 6:18 pm

    Stunning photos Winnie!! Loved the combination of souffle and ice cream, a match made in heaven in my opinion! :)

  9. 9

    Suzanne Collier — November 23, 2010 @ 6:54 pm

    Oh, MY! I love your “festive spirit”! WOW! Excellent combination! And, now that I know I can “make ahead” this will be on our table for sure! I love to watch a souffle rise! It really is quite entertaining!

  10. 10

    Liren — November 23, 2010 @ 8:12 pm

    Oh, did someone say bourbon? Yes, please!!

    Winnie, I’m so grateful that PFB has introduced me to your beautiful blog – maple and pumpkin is an amazing combination, and I can imagine how the ice cream and souffle work so nicely together!

  11. 11

    Lauren — November 24, 2010 @ 8:13 am

    I could eat just this for Thanksgiving and be happy! Gorgeous souffle :).

  12. 12

    Alisa — November 24, 2010 @ 9:36 am

    I just love looking at this. it really is wonderful! Happy thanksgiving!

  13. 13

    Liz the Chef — November 24, 2010 @ 10:37 am

    Too bad for Project Food Blog – we get to enjoy these all to ourselves! Happy Thanksgiving, dear Winnie – best, Liz

  14. 14

    fooddreamer — November 24, 2010 @ 10:48 am

    Wow, it looks so perfect, and what a combo of flavours!

  15. 15

    Amelia from Z Tasty Life — November 24, 2010 @ 9:09 pm

    The souffles are tres magnifique, Winnie! I wish u were in. I am so thankful I got to know you and your blog via pfb and look forward to continuing visiting your awesome blog! Amelia

  16. 16

    eataduckimust — November 25, 2010 @ 11:51 am

    ok i’ll be honest, this post made me even more sad that you didn’t make it to the next round b/c i think this would have won. this souffle looks so incredible and light and you topped it with maple pumpkin ice cream? AND the eggs were from your chickens AND you grew that pumpkin? seriously seriously amazing.

  17. 17

    kim — November 25, 2010 @ 1:43 pm

    ok, the pumpkin pie can be put aside now. :)

  18. 18

    Tweets that mention Pumpkin Soufflés with Maple Pumpkin Ice Cream | Healthy Green Kitchen -- Topsy.com — November 25, 2010 @ 3:01 pm

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  19. 19

    Sharon — November 26, 2010 @ 10:28 am

    Soufflés are indeed magical..however I was skeptical of pumpkin related ones.,this dish has proved me wrong…

  20. 20

    Mardi@eatlivetravelwrite — November 28, 2010 @ 6:35 am

    Winnie these are absolutely spectacular. I would love to try one of them – I think they look very much up my alley re: the pumpkin in baked goods. Well done.

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    Mario Tarasco — November 17, 2013 @ 1:19 pm

    This looks simply stunning!!

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