Pumpkin Soufflé (Gluten-Free, Soy-Free)


Serves:  8


  • 12 oz pumpkin, peeled, cored, and diced into 1 in squares, or 2 c canned, unsweetened pumpkin
  • 3 T canola oil
  • 2 T honey
  • 1 t ground nutmeg
  • 1 c almond milk, plain
  • 2 eggs, separated
  • 1/3 c chopped or sliced almonds
  • 1/3 c raisins


  • preheat oven to 350
  • Steam pumpkin for 15-18 min, until tender, mash.
  • Whisk together oil, honey, and nutmeg and whisk vigorously until the mix becomes cloudy.  Add pumpkin, almond milk, and egg yolks, and mix.
  • Beat the egg white until stiff, fold into pumpkin mix along with almonds and raisins.
  • Grease a 2 qt baking dish, and transfer pumpkin mix to it.  Bake for 45-60 min or until firm, serve warm.


About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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