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.
- 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
- 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, dairy-free 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.