Earthy pumpkin soufflé… bursting with flavor from spices, on top a scoop of homemade maple walnut ice-cream with a very generous drizzle of bourbon-molasses sauce over the top.
So I’ve been wanting to make a pumpkin soufflé for awhile, but we’ve been waiting for fall to come to do it. I have to admit when I saw this amazing recipe on Epicurious with a bourbon-molasses sauce I was like, I’m doing this!! The spices, the lightness and the sauce just make this an exceptionally delicious but light dessert even with the maple-walnut ice cream. It’s perfect after a rich dinner!
We love soufflés here! We made a soufflé’ of Gruyere Zucchini that was savory and gluten-free. Soufflés are so practical! If you serve them as a main dish you can make a salad to go with it or if you make it sweet you can serve it with ice cream and you don’t need to worry about anything else in both cases.
It also tastes delicious reheated in the oven the next day, but you will not have the same height effect.
The best part is that this earthy pumpkin soufflé recipe requires no special skill. Soufflés have a reputation for being finicky, but this one we believe anyone can make. The best way to serve them is right out of the oven.
I saw this “Holiday Rustiche Cookies” recipe that I can’t wait to make!! Looks incredible!!!
- For the pumpkin Soufflé
- ½ c. half n half
- 1 T. cornstarch
- ¼ tsp. ground nutmeg
- ¼ tsp ground cinnamon
- ⅛ tsp. ground allspice
- pinch of ground cloves
- ¾ c. plus 1 T. granulated sugar, divided, plus extra for coating ramekins
- ¾ c. canned pumpkin puree
- 10 large egg whites
- ¼ tsp. salt
- 8-6oz. ramekins
- Confectioner's sugar
- bourbon molasses sauce
- For the bourbon molasses sauce
- ¾ c. sugar
- ¼ c. plus 2 T. water, divided
- 3 T. bourbon
- 3 T. unsalted butter
- 1½ T. molasses
- ¼ tsp. salt
- For the Soufflé
- Whisk together milk, cornstarch, spices and 1 T. granulated sugar in a small saucepan.
- Bring to a boil over medium heat, whisking, then simmer, whisking 2 minutes.
- Remove from heat and whisk in pumpkin.
- Transfer to a large bowl and cool to room temperature.
- Preheat oven to 400F with rack in the lower third of the oven.
- Butter ramekins and coat with granulated sugar, knocking out excess, then put into a large shallow baking pan.
- Beat egg whites with salt in another large bowl using a kitchenaid mixer with a whisk attachment until they hold soft peaks.
- Add remaining ¾ c. sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1-2 minutes more.
- Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly.
- Divide mixture among ramekins, mounding it.
- Bake souffle's until puffed and golden, 18-20 minutes.
- Dust with confectioner's sugar and bourbon molasses sauce and serve immediately.
- For the Bourbon Molasses Sauce
- Bring sugar and 2 T. water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water.
- Boil without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining ¼ c. water, then stir in bourbon, butter, molasses and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.
- Serve over warmed pumpkin souffle'.
Beijos e Tchau!