Uploaded October 2021 | Updated September 2026, 3 hours ago
This recipe is intended for using up leftover/excess pumpkin pie filling. We made a video and published a recipe previously for pumpkin pie, and at that time, we made too much filling for one pie, but not enough for two, due to the larger size of real, roll-your-own piecrust pies. (Nine-inch pie shells from the store are shorter and hold less.) So we froze the extra filling in our deep freeze where it would take minimal damage over time.
If you don’t have excess pumpkin pie filling, and you really want to make some souffles, you can attempt to make a quarter-recipe or so, of the pie filling. Or you can kinda make it up, as we have done for this recipe, if you follow the basic souffle strategy: mix a pasty, mostly-cooked filling very carefully with beaten egg whites so that it all stays fluffy, then put it into vessels it can climb the sides of – so either unlubricated, or buttered and then floured or otherwise coated with grainy material.
Souffles take 30+ minutes to cook. We made small ones in ramekins, as individual portions; they needed about 35 minutes on a metal tray without a water bath. Traditionally, souffles have also been made to share at the table, in a 9” quiche pan or (rather) large ramekin, which would take potentially 45 min to an hour to cook fully.
Makes 6 ramekins (3”).
Equipment:
• 6 ramekins or a 9” ceramic quiche pan (or large ramekin)
• baking tray to hold ramekins/pan
• small mixing bowl
• large mixing bowl, for whipping eggwhites – metal, grease-free
Ingredients:
1 1/2 cup pumpkin pie filling up to two cups is probably fine
2 Tbsp AP flour
2 Tbsp butter
6 ea eggwhites save the yolks or add them to the custard
Procedure:
1. In a small mixing bowl, mix the butter and flour until it is fairly evenly mixed. Then chill the mixture, and cut it into cubes before using in the recipe.
2. Butter just the bottoms of the ramekins, if desired; or if you prefer, butter completely and then dust the interiors with flour. Arrange the ramekins on the baking sheet.
3. Put the pumpkin pie filling into the saucepan and place over medium heat.
4. Cook the filling as you would a custard: stirring constantly, using a flexible, heatproof spatula to stir and to constantly scrape along the bottom of the pan.
5. As the mixture starts to warm up, perhaps as the very first thickening material is detected along the bottom of the pan, add the chilled beurre manie pieces, to help keep the mixture warming up slowly and very evenly.
6. Once the custard has thickened substantially, so that the bottom of the pot is sometimes visible while stirring, it will be ready. Take it off the heat and put it where the bottom can radiate and conduct heat, such as a cool burner on the stove.
7. In a large bowl suitable for whipping eggwhites, whip the eggwhites to medium peaks. This really doesn’t take very long, so don’t overwhip them.
8. In three or four careful additions, fold the pumpkin custard into the eggwhites. Use a slow, careful, gentle motion to preserve as much of the fluffiness of the eggwhites as possible.
9. Portion the mixture into the ramekin(s) and place into the center of the oven for at least 30 minutes.
10.While a toothpick test would theoretically work, it would also wreck the souffle. It is best to judge by eye and jiggle whether they are done. They should have light brown coloring, and shake
like a solid thing, not a watery thing.
11.Remove them from the oven, place each ramekin on a small plate, and serve immediately. These are definitely best warm.
12.For garnish, optionally dust with powdered sugar or cinnamon, or possibly both, using stencils.
Music: bensound.com/royalty-free-music
This recipe is intended for using up leftover/excess pumpkin pie filling. We made a video and published a recipe previously for pumpkin pie, and at that time, we made too much filling for one pie, but not enough for two, due to the larger size of real, roll-your-own piecrust pies. (Nine-inch pie shells from the store are shorter and hold less.) So we froze the extra filling in our deep freeze where it would take minimal damage over time.
If you don’t have excess pumpkin pie filling, and you really want to make some souffles, you can attempt to make a quarter-recipe or so, of the pie filling. Or you can kinda make it up, as we have done for this recipe, if you follow the basic souffle strategy: mix a pasty, mostly-cooked filling very carefully with beaten egg whites so that it all stays fluffy, then put it into vessels it can climb the sides of – so either unlubricated, or buttered and then floured or otherwise coated with grainy material.
Souffles take 30+ minutes to cook. We made small ones in ramekins, as individual portions; they needed about 35 minutes on a metal tray without a water bath. Traditionally, souffles have also been made to share at the table, in a 9” quiche pan or (rather) large ramekin, which would take potentially 45 min to an hour to cook fully.
Makes 6 ramekins (3”).
Equipment:
• 6 ramekins or a 9” ceramic quiche pan (or large ramekin)
• baking tray to hold ramekins/pan
• small mixing bowl
• large mixing bowl, for whipping eggwhites – metal, grease-free
Ingredients:
1 1/2 cup pumpkin pie filling up to two cups is probably fine
2 Tbsp AP flour
2 Tbsp butter
6 ea eggwhites save the yolks or add them to the custard
Procedure:
1. In a small mixing bowl, mix the butter and flour until it is fairly evenly mixed. Then chill the mixture, and cut it into cubes before using in the recipe.
2. Butter just the bottoms of the ramekins, if desired; or if you prefer, butter completely and then dust the interiors with flour. Arrange the ramekins on the baking sheet.
3. Put the pumpkin pie filling into the saucepan and place over medium heat.
4. Cook the filling as you would a custard: stirring constantly, using a flexible, heatproof spatula to stir and to constantly scrape along the bottom of the pan.
5. As the mixture starts to warm up, perhaps as the very first thickening material is detected along the bottom of the pan, add the chilled beurre manie pieces, to help keep the mixture warming up slowly and very evenly.
6. Once the custard has thickened substantially, so that the bottom of the pot is sometimes visible while stirring, it will be ready. Take it off the heat and put it where the bottom can radiate and conduct heat, such as a cool burner on the stove.
7. In a large bowl suitable for whipping eggwhites, whip the eggwhites to medium peaks. This really doesn’t take very long, so don’t overwhip them.
8. In three or four careful additions, fold the pumpkin custard into the eggwhites. Use a slow, careful, gentle motion to preserve as much of the fluffiness of the eggwhites as possible.
9. Portion the mixture into the ramekin(s) and place into the center of the oven for at least 30 minutes.
10.While a toothpick test would theoretically work, it would also wreck the souffle. It is best to judge by eye and jiggle whether they are done. They should have light brown coloring, and shake
like a solid thing, not a watery thing.
11.Remove them from the oven, place each ramekin on a small plate, and serve immediately. These are definitely best warm.
12.For garnish, optionally dust with powdered sugar or cinnamon, or possibly both, using stencils.
Music: bensound.com/royalty-free-music
