With so much pumpkin sitting around my house, I've been dreaming up ways to use it that will take advantage of many of the pantry items and spices I already have on-hand. There are likely tons of soufflé recipes out there, but this is one I literally whipped up on a whim just this week. A bit of this, a dash of that… and then I re-created it in a larger recipe again, made a few tweaks – and voila! Delish! Enjoy!
Pumpkin Soufflé
grain-free • gluten-free • dairy-free • nightshade-free
Click here for estimated nutrition facts. (coming soon!)
PREP TIME: 10 minutes
COOKING TIME: 25-35 minutes
YIELD: 4 servings
ingredients
- 1c pumpkin
- 4 eggs
- 1/4 cup coconut oil, clarified butter, or ghee – melted
- 2 tablespoons almond butter
- 6 tablespoons maple syrup (omit for 21DSD)
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- pinch of salt
preparation
Note: These instructions make the recipe very simple and are how I made mine, but see below for a more traditional soufflé preparation.
- Preheat the oven to 350 degrees F.
- Whisk the canned pumpkin, eggs, coconut oil, almond butter, maple syrup, and pure vanilla extract together until well combined.
- Sift the coconut flour, baking soda, cinnamon, and pumpkin pie spice into the wet ingredients and continue whisk until well combined.
- Pour into oven-save ramekins – either 4 separate 1-cup portions, or larger portions to be served as-shared.
- Bake in the center of the oven for 25-35 minutes or until the entire soufflé puffs up and the center no longer appears wet.
change it up
- Instead of adding cinnamon, pumpkin pie spice, and maple syrup to sweeten this recipe, try adding savory spices like sage, black pepper, and a bit more sea salt to make this a savory side dish.
- To make this in more of a traditional soufflé style, separate the egg whites from the yolks, and mix the wet ingredients together as noted without the whites. Then mix the dry ingredients into the wet ingredients. In a separate, chilled bowl, whisk the egg whites until they form stiff peaks. Gently fold the whites into the rest of the mixture before pouring into ramekins to bake.
Comments 28
OH MY GOODNESS. Making this tomorrow!
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.
Just another reason to eat more pumpkin….. can’t argue with that 🙂
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!
This looks delicious! I can’t wait to make this tonight!! Thanks for the recipe.
How about using sunflower seed butter to make it nut-free – would that be good?
Sure thing!
Can I put bacon in it?
Mmmmm… I made these last night. Very good. I put them in giant muffin tins though, but still very yummy.
I made this for dessert last night and loved it! Even my paleo-reluctant friend thought it was good. Thanks for this recipe!
This was delicious. Thank you for the recipe!
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?
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!
Okay! Good to know… thanks a ton for the reply! Saved me a kitchen frustration… 😀
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.
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?
Yes, it would! Sometimes the amount of moisture in the pumpkin varies and accounts for this difference!
Looks amazing!
I’m single though 🙁
Would it keep for a few days?
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!
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 😉
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!!
You mentioned substituting sage and pepper to make this a savory dish… How much of each?
Just wanted to say I made these today and added 50 grams of banana as sweetener and it worked perfevtly! Tastes great too!
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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I followed the recipe as for baking time which seemed way too short for the temperature in a single souffle dish. I was right. At 40 minutes it was still dancing a jig in the middle. After consulting another souffle recipe I make frequently, I bumped up the temp to 375 for another 15 minutes and it was good to go. This recipe doesn’t really puff up even with the egg white method, but no worries. Thank god there were 4 servings so my son could eat half of this yummy side dish. Guess I will have to make it again to use the other half of the can of pumpkin!
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This recipe is so old, I’m sorry I don’t know what to tell you on it now!