Paleo Pumpkin Soufflé (Dairy-Free & Gluten-Free)
Prep time
Cook time
Total time
This recipe is very rich in pumpkin, and has just two eggs, so it's a bit like crustless pumpkin pie meets fluffy soufflé in consistency. It's only a touch sweet, and works as a savory side. But you can use a sweetened milk beverage if you want it a touch sweeter.
Recipe type: Side
Cuisine: French
Serves: 8 servings
  • 3 tablespoons oil (your favorite type for baking)
  • 2 tablespoons honey (can sub maple syrup)
  • 1 teaspoon ground nutmeg
  • Pinch salt
  • 12 ounces pumpkin puree (about 1½ cups)
  • 1 cup plain, unsweetened, or vanilla dairy-free milk beverage
  • 2 eggs, separated
  • ⅓ cup chopped or sliced almonds (optional)
  • ⅓ cup raisins (optional)
  1. Preheat your oven to 350ºF, and grease a 2-quart baking dish.
  2. In a large bowl, vigorously whisk together the oil, honey, nutmeg, and salt until the mix becomes cloudy. Add the pumpkin, milk beverage, and egg yolks, and mix to combine.
  3. In another bowl, beat the egg white until stiff peaks form.
  4. Fold the egg whites, almonds (if using), and raisins (if using) into the pumpkin mixture.
  5. , fold into pumpkin mix along with almonds and raisins.
  6. Transfer the pumpkin mixture to your prepared baking dish.
  7. Bake the soufflé for 45 to 60 min or until firm, serve warm.
If Using Fresh Pumpkin: Seed and peel the cooking pumpkin or squash (like kabocha) and cut the flesh into cubes. Steam it for 15 to 18 minutes, or until very tender. Mash or puree it in your food processor.
Recipe by Go Dairy Free at