Ingredients
- 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin puree)
- 3 large eggs, separated
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1/2 cup milk (whole or 2% recommended)
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp cream of tartar (for whipping egg whites)
Optional topping:
- 1/2 cup chopped pecans or walnuts
- 1 tbsp brown sugar (for sprinkling)
Instructions
- Prepare the oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish. - Combine the pumpkin base
In a large bowl, whisk together the pumpkin puree, egg yolks, brown sugar, white sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well-blended. - Whip the egg whites
In a separate clean bowl, beat the egg whites with the cream of tartar until they form stiff peaks. This will help make the soufflé light and fluffy. - Fold the egg whites
Gently fold the whipped egg whites into the pumpkin mixture, being careful not to overmix. You want to keep as much air as possible in the batter for a fluffy soufflé texture. - Bake the soufflé
Pour the mixture into your prepared baking dish. Sprinkle the top with chopped nuts and a bit of brown sugar, if desired. Bake for 40-45 minutes, or until the casserole is puffed up and set in the center. - Serve
Allow the casserole to cool for a few minutes before serving. It’s deliciously light and fluffy when warm!
