This pumpkin soufflé recipe is inspired by one I found on the Martha Stewart website by Chef Todd English. I’ve changed quite a few of the ingredients here to make it more paleo/primal friendly and reduced the sweetener significantly. The thing that I think makes this dessert very special is his technique of steeping fresh ginger in the milk before adding it to the rest of the ingredients. This soufflé is amazing as a dessert or perhaps as a dish for a lovely brunch. It also tastes delicious reheated in the toaster oven and served with a pat of grass-fed butter. MMmmmmm!
Makes 6 to 7 individual soufflés using 10-ounce ramekins
- 8 tablespoons unsalted grass-fed butter or coconut oil, plus more for pan and ramekins
- 1 can (15 ounces) pumpkin purée
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups pasture-raised milk or coconut milk
- 3 tablespoons finely chopped fresh ginger
- 1/4 cup maple syrup or honey
- 1/3 cup chestnut flour
- 9 large eggs, separated
- ½ teaspoon cream of tartar
- Heat oven to 350 degrees.
- On a small, greased baking sheet, evenly spread pumpkin purée. Bake for about 20 to 25 minutes, stirring halfway through the cooking time, until the purée has lost much of its moisture but is not dry. Transfer the purée to a small bowl.
- Combine cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla with the pumpkin purée. Cool the mixture to room temperature and set aside.
- In a small saucepan, bring milk/coconut milk, maple syrup, and fresh ginger to a boil. Remove from heat and steep for at least half an hour.
- Heat oven to 400 degrees.
- Using butter or coconut oil, generously grease six individual 10-ounce ramekins. Dust with chestnut flour, tapping out the excess.
- Pour milk, ginger, and syrup mixture through a mesh sieve and discard the solids. Set aside.
- In a medium saucepan, melt the butter or coconut oil over medium heat. Whisk in chestnut flour until smooth. Whisking constantly, gradually add the steeped milk and syrup mixture. Continue to cook for 2 or 3 minutes, until thickened.
- Add the pumpkin mixture to the milk mixture and whisk to combine. Add egg yolks and whisk until smooth. Remove from heat and place saucepan in an ice-water bath to cool mixture completely.
- In the bowl of an electric mixer fitted with the whisk attachment, beat room temperature egg whites on low speed until they start to foam. Raise the speed to medium and continue to beat for another minute until frothy. Sprinkle cream of tartar over the top of the eggs. Gradually increase the speed of the mixer to high and beat until soft, shiny peaks form.
- Using a rubber spatula, thoroughly fold 1/3 of the egg whites into the chilled pumpkin mixture to lighten. Now gently fold another third of the eggs into the pumpkin mixture until barely combined and pour mixture into the bowl with the final third of the egg whites. Fold until just combined.
- Pour into prepared soufflé dishes to just below the rim, smoothing the surface of each soufflé with your fingertip. Pour any excess batter into an additional ramekin or baking dish.
- Bake until the tops are browned and dry to the touch, 25 to 30 minutes.
- Serve immediately with whipped cream, whipped coconut cream, or Primal Pinkberry-Style Frozen Greek Yogurt.