You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.


Recipe Summary

30 mins
1 hr
20 mins
1 hr 50 mins
1 9-inch souffle


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.

  • Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.

  • Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.

  • Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.

  • Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.

  • Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

Cook's Notes:

You can make this in a 9-inch pie crust, if you'd like.

You can use dark Jamaican rum instead of bourbon.

Nutrition Facts

211 calories; protein 3.7g; carbohydrates 32.9g; fat 7.8g; cholesterol 90.9mg; sodium 315.1mg. Full Nutrition