By: Chef Mike Shannon

Pumpkin Souffles

Makes filling for 8 Soufflés or one pie

Wolf Convection Steam Oven Soufflés


3 large eggs, beaten

¾ cup light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon allspice

¼ teaspoon mace

1 ¾ cups fresh pumpkin puree or about 1 can of puree

½ cup heavy whipping cream

¼ cup orange juice, fresh squeezed

1 Tablespoon maple syrup

1 Tablespoon molasses

1/2 teaspoon salt

1 cup whipped cream

1 Tablespoon Cognac (optional)

1 Tablespoon dark rum (optional)

1 Tablespoon Grand Marnier (optional)


* If cooking without alcohol, substitute 1/2 teaspoon non-alcoholic vanilla extract and a 1/4 teaspoon non-alcoholic orange extract *

1. In the Wolf Convection Steam Oven (CSO), set to 350° F on Convection Humid mode. Coat soufflé cups or ramekin with non-stick spray

2. In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir until well combined. Pour the mixture into the prepared ramekins and place on a solid baking pan in rack position 2. Bake for about 20 to 25 minutes or until the filling is set.

3. Top with whipped cream.