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, vegetarian.
- 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)
- 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.