Here’s how you can make fluffy, light, and airy soufflé desserts. This recipe features favorite flavors of fall: pumpkin, spices, and bourbon.
How to make soufflé desserts
At this time of year, all our favorite pumpkin desserts are on the brain. Many of us are dreaming about what we’ll be baking up, whether it’s for a dinner party or a casual date night. Most of my classic favorites are undoubtedly rich, with pumpkin cheesecake topping my list (more on that soon!) To balance out all those classic yet dense offerings, we were instantly intrigued with the idea of a lighter pumpkin dessert.
Hello, Pumpkin Souffé. Its a fall flavored keeper. This spiced pumpkin soufflé is heavenly, reaching up and away as it puffs beautifully in your oven. The result is an airy, fluffy, light dessert that is immensely satisfying. Your sweet tooth will be absolutely fulfilled, without feeling stuffed. Even if you’ve just finished off a full meal, you’ll happily polish off this lively treat.
If you have guests coming over, they will definitely be impressed when you pull these pillowy desserts out of the oven.
Use Ramekins for soufflé
The Pumpkin Soufflé will likely deflate as it cools, but it doesn’t change the yum-factor in any way. Mine actually rose comically high while baking in the oven, so I took them out. They shrunk upon cooling and still tasted delicious, but my extra large ramekins could have used an extra minute or so. If you have 6-ounce ramekins, you won’t have to play with the bake time much. To ensure a nice big puff for presentation, serve these immediately out of the oven.
Don’t skip the Molasses Bourbon sauce
The molasses bourbon sauce is a must-do with this recipe. Keep leftover Molasses Bourbon sauce on the table, because someone just might want a second drizzle. Your guests will be wowed. The earthy pumpkin and spice flavors complement each other perfectly. Make this easy Molasses Bourbon sauce for an unbelievably impressive finale. This decadent sauce was born to go hand in hand with its soufflé partner. The soufflé just wouldn’t be the same without the sauce; it’s scrumptious together.
The bourbon sauce can be prepared several hours in advance. Reheat when ready to serve. The soufflé itself is best served straight out of the oven, but you can prepare the majority of the batter ahead of time: Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled. Soufflés can be assembled 1 hour before baking and kept in freezer. If you do this, bake time may need to be slightly increased.Print