Pumpkin Soufflé


A soufflé is a baked egg-based dish that originated in eighteenth century France. It contains egg yolks for richness and whipped egg whites for lift. Most soufflé recipes contain milk, cream, or cheese, but they don’t need to. This pumpkin soufflé for example, is completely dairy-free!

Special Diet Notes: Pumpkin Soufflé

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, vegetarian.

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.


About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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