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  1. This sounds like a great way to use pumpkin when you have a big can of it and don’t want to make all muffins from it! 🙂 Also, what size dish would you recommend if you want to make a big dish of it? And for any recipes using pumpkin or sweet potatoes- are they basically interchangeable? Thanks!

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  2. I made this for dessert last night and loved it! Even my paleo-reluctant friend thought it was good. Thanks for this recipe!

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      I always mark recipes with subs for the 21DSD if I think they will work. You can leave out the sweetener and make this into a savory soufflé if you want to try that… but otherwise I’d wait until after the 21DSD to try this one. If you want to test it with a banana, let me know… I don’t know if it’ll work!

  3. I made this w/o the almond butter & it turned out good! It was a little wet but still fluffy & tasty! I might try it again w/ a touch more coconut flour. Also instead of pumpkin pie spice I used 1/4 t each nutmeg & cloves.

    1. I just made these they were yummy but wet on the inside! I tried leaving them in the oven longer but that didn’t do the trick. Does adding more coconut flour do the trick?

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    1. Yes! I’m single too. It keeps for at least a couple of days. I’ve reheated it and eaten cold from the fridge. It’s delicious both ways! I’ve also eaten it as a treat for breakfast. Yummy!

      1. Thanks Laura! That’s so helpful. I’m sure I could eat all the servings in one sitting…but that might not be the best idea 😉

        1. Made this tonight and it totally rocked! I made double the quantity (since I had two cups of cooked pumpkin today). But added 7 eggs instead of 8 (which would have been double), and only 9 tablespoons of maple syrup instead of 12 (double). I also didn’t have almond butter, so I used 4 tablespoons of almond flour. And added a dash of clove powder. I also added 1/4 cup heavy cream (which I know isn’t paleo, but I have no trouble with grass-fed dairy). Instead of adding to individual ramekins, I baked the whole thing in a pyrex pan, and it cooked just as well in about 35 min. It was absolutely delicious and pretty easy to make too. Thanks!!

  4. Just wanted to say I made these today and added 50 grams of banana as sweetener and it worked perfevtly! Tastes great too!

  5. I gave this a try and baked in a pie dish. Turned out as expected. Taste was very reminiscent of the pumpkin pancakes (which we LOVE). Like it but tried pumpkin custard and preferred the texture as it was a little more like pumpkin pie…which was the goal. I would suspect it would work with the banana but have not tried it with the souffle, did make a no sweetener banana custard last year that turned out well.

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