45M Total Time
30M Prep Time
Ingredients and Directions
Separate 4 eggs and keep in separate bowls.
Pour 1 ¼ cups milk into a saucepan and simmer on medium heat.
While warming the milk, whisk the egg yolks with 3 Tablespoons of sugar and 5 Tablespoons of flour.
Pour half of the warm milk into the egg yolks, and then pour that back into the saucepan and mix it all back in on the stove.
Whisk the whole mixture together until it gets nice and thick.
Sprinkle in 2tsp pumpkin pie spice. Next, whip up the reserved 4 egg whites with 3 TB sugar with a whisk attachment on a stand mixer or with hand beater on whip setting.
Whip the egg whites and sugar until they form stiff peaks.
Gently fold the egg whites into the egg yolk mixture.
Fill 3 greased mini ramekins and bake in a preheated oven at 375 for 25-30 minutes.
While soufflé is baking, make a pumpkin crème anglaise.
- 4 eggs
- 1 1/4 cups milk
- 6 tbsp sugar
- 5 tbsp flour
- 2 tsp pumpkin pie spice
- Pumpkin Crème Anglaise Topping
Whisk milk, vanilla and pumpkin in a saucepan.
Using medium heat, stir frequently with a rubber spatula until small bubbles start to form on the surface. Do not let it boil!
While the milk heats, whisk sugar, egg yolks, and spices in a medium bowl until frothy, about 30-60 seconds brisk whisking.
Once the milk has bubbles, SLOWLY pour it into the egg mixture, whisking quickly and nonstop.
Go as slowly as possible to avoid scrambling the eggs!
Return everything to the pan and whisk until it begins to simmer then turn down the heat to low continuing to whisk constantly and ensuring nothing hardens along the sides, until it reaches the desired consistency. It will thicken slightly as it cools, if you’re not serving right away. If it thickens too much while cooking, simply add more milk.
Be sure to taste as you go. You can add more of any ingredient except for eggs, to reach your desired flavor. You can store any left-overs in a sealed jar in the refrigerator for 1-2 weeks.
- 1 1/2 cups whole milk
- 1 tsp vanilla bean paste or vanilla extract
- 1/4 cup plain pumpkin puree
- 2 egg yolks
- 1/4 cup brown sugar, packed
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- a pinch sea salt
- Serving Instructions
Remove the soufflé from the oven and then transfer ramekins to a dessert plate (optional). With two forks pull open the center of each soufflé and pour some pumpkin crème anglaise into the opening. Serve soufflé immediately.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.