This is probably the best thing I’ve ever made, it was SO good. This dessert is a bit of an indulgence, it has a bit of white sugar, simply because it ensures the egg whites whip up perfectly. This would be an incredible alternative (or addition) to your Thanksgiving dessert spread!
8 Eggs, separated
1/4 Cup + 2 TBSP White Sugar
1 Cup Pumpkin Purée
1/4 Cup Maple Syrup
1 TSP Pumpkin Pie Spice
2 TBSP Almond Milk
2 TBSP Ground Cinnamon
1 TBSP Coconut Oil, melted
Using a mixer, (or whisk) whip egg whites until you achieve stiff peaks, the whites should seem dry, about 3-5 minutes. Add 1/4 cup of white sugar to the egg whites gradually, while mixing. Once all the sugar has been added, mix the egg whites for another minute or so until the sugar has dissolved and the whites are glossy. Set aside.
In a saucepan, combine egg yolks, pumpkin purée, maple syrup, spice and almond milk. Whisk together until combined and heated through. Let the mixture cool a touch.
Very slowly fold a couple of tablespoons of your pumpkin mixture into your egg whites, then slowly add the remaining pumpkin and very, very gently fold the egg white mixture into the pumpkin mixture until combined.
Using a pastry or silicone brush, brush the insides of your ramekin(s) with melted coconut oil, this will ensure your soufflé doesn’t stick and will give the cinnamon sugar something to stick to. Combine cinnamon and remaining 2 tablespoons of sugar. Then dust the insides of the ramekin(s) with your cinnamon sugar mixture.
Once your ramekin(s) are evenly coated with the cinnamon sugar, pour in your soufflé mixture, so that your ramekin is about 3/4 full.
Put your soufflés into a baking dish that can accommodate a water-bath. Pour water into your baking dish, around the soufflés, so the water comes up about a quarter of the way up your ramekins. This will ensure even baking.
Individual Ramekins: bake for about 25-30 minutes.
Large Ramekin: Bake for about 50-60 minutes.