Pumpkin has undeniably taken over the Internet in the form of a Virtual Pumpkin Party.
To be honest, my knowledge- as well as experience- with the much loved winter squash can be summed up in one word, non existent.
Unless you count the amount of times I’v read, “It’s the Great Pumpkin, Charlie Brown.” On that I’m an expert. (My son’s name is Charlie, it’s his favorite book at the moment)
When I think of a pie with an orange tone custard center, wrapped in buttery pastry dough that flakes when pierced with a fork, my mind immediately conjures an image of a slice of sweet potato pie. Not that of a pumpkin.
My only memory of cooking with pumpkin was when I decided to make a pumpkin pie from scratch, as in even the filling. Using the largest pumpkin I could find-which I would later learn was my first mistake- I began a journey into the hell of trying to scrap and carve the great pumpkin that Linus was so desperately in search of.
Then roast it, then puree it, then burn it. The pie that is.
There should also be a book titled “It’s the brunt pumpkin, Charlie Brown”.
Needless to say my pumpkin pie fell flat. Flat into a dark brown with flecks of black abyss. And I threw that pie along with my thoughts of culinary pumpkin perfection in the trash.
Recollections of that experience and the concave center of that pie, brought me to the intersection of soufflé lane and pumpkin street. There is one question that people who read this site always ask me. “Why Southern Soufflé?
In college I used to cook meals on a hot plate in my dormroom. I was pretty good at it. To the point people would come by on Sunday and eat American sliced cheese over drop biscuits and collard greens off of paper plates by my door.
As long as you had $5.00.
It would be this and my distinct southern accent that somehow earned me the nickname “Southern Soufflé”
A rich dark chocolate molten soufflé is also one of my desserts.
With that, we come to the Sorghum Pumpkin Soufflés on the menu today.
These soufflés are little domes sweetened with Sorghum Syrup which is beloved here in the south. The spices and pumpkin give them a gingerbread flavor in each light bite. In addition, so these puffed up confections wouldn’t be left feeling naked and afraid, I sprinkled the tops with powdered sugar and drizzled each with a little more syrup.
Big Shoutout and Kissy Face Emoji to Sara at Cake Over Steak for bringing all of us together to share our pumpkin creations with the #VirtualPumpkinParty realness.
Sorghum Pumpkin Soufflé
Prep Time- 30 mins Cook Time- 20 mins Yields- 8 servings
Adapted from Epicurious
½ cup whole milk
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup granulated sugar + 1 tablespoon sugar to coat the ramekins
2 tablespoon sorghum syrup
¾ cup pureed pumpkin – Canned pumpkin (not pumpkin pie filling- don’t do it)
10 egg whites (sorry, use the yolks and get down with some ice cream churning)
¼ teaspoon salt.
Confectioners’ sugar for garnish (optional)
In a small heavy saucepan, whisk together milk, cornstarch and spices. Bring to a boil over medium heat. Be sure you’re whisking constantly to ensure the mixer is smooth. About 2 minutes.
Remove from the heat and whisk in pumpkin and sorghum. Transfer mixture to a large bowl and allow to cool to room temperature.
Meanwhile- Heat your oven to 400
Beat the eggs and salt in the bowl of your stand mixer, adding the ¾ cup of granulated sugar a little at a time. Beat until whites hold stiff and glossy peaks. About 3-4 minutes.
Fold about a third of the whites into the cooled pumpkin mixture, then fold the remaining whites gently into the mixture making sure to thoroughly combine.
Divide the mixture evenly among the ramekins.
Bake soufflés for 15- 20 minutes or until puffed and golden. Dust with confectioners’ sugar and a drizzle of sorghum and serve immediately.
Get your pumpkin on with these recipes too:
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow •
Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted BeetsA Cookie Named Desire •
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Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French MacaronsFeast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese CheesecakeAppeasing a Food Geek • Pumpkin Ale CakeTending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
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Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
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The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream DrumsticksHeartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog TreatsDunk & Crumble • Pumpkin RoundupBiscuits and Such • Pumpkin Pound CakeSugarHero! • Cinnamon Swirl Pumpkin Pound CakeA Little Saffron • Spiced Pepita Brittle