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  • Catherine P

    OH MY GOODNESS. Making this tomorrow!

    • salli

      This is the first recipe I made from Diane’s book and it is fabulous. I am going to try it with sweet potato next time.

  • Nazanin Kovacs

    Just another reason to eat more pumpkin….. can’t argue with that :)

  • Janmcbaker

    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!

  • Julie Matthews

    This looks delicious! I can’t wait to make this tonight!! Thanks for the recipe.

  • Janelle

    How about using sunflower seed butter to make it nut-free – would that be good?

    • admin

      Sure thing!

  • Rene Moreno

    Can I put bacon in it?

  • Becky

    Mmmmm… I made these last night. Very good. I put them in giant muffin tins though, but still very yummy.

  • Laura

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

  • Nancy

    This was delicious. Thank you for the recipe!

  • Lacey

    If doing the 21DSD, would leaving out the maple syrup wreck havoc on the composition? Would it be crazy to sub in a banana?

    Any suggestions?

    • admin

      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!

      • Lacey

        Okay! Good to know… thanks a ton for the reply! Saved me a kitchen frustration… 😀

  • Andrada

    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.

    • Smita Bajaj

      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?

      • admin

        Yes, it would! Sometimes the amount of moisture in the pumpkin varies and accounts for this difference!

  • Gráinne

    Looks amazing!
    I’m single though :-(
    Would it keep for a few days?

    • Laura

      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!

      • Gráinne

        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 😉

        • Heba @ My Life in a Pyramid

          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!!

  • Mindy

    You mentioned substituting sage and pepper to make this a savory dish… How much of each?

  • Pamela Gardner

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

  • Chantel

    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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