Pumpkin Soufflé
Prep time
Cook time
Total time
Serves: 8
  • 12 ounces chopped pumpkin, peeled and seeded, or 2 cups canned pumpkin puree
  • 3 tablespoons oil (your favorite type for baking)
  • 2 tablespoons honey (can sub maple syrup)
  • 1 teaspoon ground nutmeg
  • 1 cup original dairy-free milk beverage
  • 2 eggs, separated
  • ⅓ cup chopped or sliced almonds
  • ⅓ cup raisins
  1. Preheat oven to 350.
  2. Steam pumpkin for 15-18 min, until tender, mash.
  3. Whisk together oil, honey, and nutmeg and whisk vigorously until the mix becomes cloudy. Add pumpkin, dairy-free milk, and egg yolks, and mix.
  4. Beat the egg white until stiff, fold into pumpkin mix along with almonds and raisins.
  5. Grease a 2 qt baking dish, and transfer pumpkin mix to it. Bake for 45-60 min or until firm, serve warm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/pumpkin-souffl-gluten-free-soy-free