Pumpkin Soufflé


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 oz pumpkin, peeled, cored, and diced into 1 in squares, or 2 cup canned, unsweetened pumpkin
  • 3 tablespoons canola oil
  • 2 tablespoons honey
  • 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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