Pumpkin Soufflé Recipe (Dairy-Free, Gluten-Free, Paleo)

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! It’s rich not only from the eggs, but also from the smooth consistency of pumpkin. The recipe was shared with us by a reader way back in 2006, but we’ve since given the post an update.

Special Diet Notes: Paleo Pumpkin Soufflé

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

Paleo Pumpkin Soufflé (Dairy-Free & Gluten-Free)

Prep time

25 mins

Cook time

50 mins

Total time

1 hour 15 mins

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.

Author: Contributed

Recipe type: Side

Cuisine: French

Serves: 6 servings

Ingredients

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)

Instructions

Preheat your oven to 350ºF, and grease a 2-quart baking dish.
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.
In another bowl, beat the egg white until stiff peaks form.
Fold the egg whites, almonds (if using), and raisins (if using) into the pumpkin mixture.
, fold into pumpkin mix along with almonds and raisins.
Transfer the pumpkin mixture to your prepared baking dish.
Bake the soufflé for 45 to 60 min or until firm, serve warm.

Notes

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.

Nutrition Information

Serving size: ⅙ recipe Calories: 132 Fat: 9.1g Saturated fat: 1.6g Carbohydrates: 11.4g Sugar: 8g Sodium: 81mg Fiber: 2g Protein: 2.7g