Pumpkin Soufflé- dairy free

One of my favorite fall recipes (besides pumpkin pie) is pumpkin soufflé. And with pumpkin season just around the corner, I figured I had better remind myself how good these little desserts are! Pumpkin soufflé makes for the best snack food or breakfast!

Pumpkin Souffle- This light and delicous dessert is the perfect fall food! It includes pumpkin and eggs and is dairy free, gluten free, and grain-free!

I love the light and fluffy texture of this soufflé! This pumpkin soufflé is so much fun to make and tastes great! I especially like to eat it when it is fresh out of the oven. The best part is, this soufflé is grain-free, gluten-free,  nut free, corn free, and dairy free! It also contains pumpkin which has some great nutritional benefits.

Pumpkin Nutrition

Pumpkin contains many good vitamins and minerals. It is a good source of fiber and antioxidants. Pumpkin is a great source of vitamin A, a 100 gram serving gives you more than your daily vitamin A requirement! Vitamin A helps with good vision, prevents heart disease, and prevents cancer. Pumpkin also contains vitamin C, riboflavin, potassium, copper, and manganese in substantial amounts.

The seeds of a pumpkin also contain the amino acid called tryptophan, which gets converted into GABA once in the brain. GABA is a nutrient that relaxes the body and calms the nerves.

Pumpkin Souffle- This light and delicous dessert is the perfect fall food! It includes pumpkin and eggs and is dairy free, gluten free, and grain-free!

Know that you are not only consuming something delicious, but also something nutritious when you eat these delectable pumpkin soufflés. 

Print Recipe
Pumpkin Souffle- grain free
Recipe by The Pioneer Chicks
Prep Time 10-15 minutes
Cook Time 18 minutes
Servings
people
Prep Time 10-15 minutes
Cook Time 18 minutes
Servings
people
Instructions
  1. Preheat oven to 350 degrees F. Butter 4 individual ramekins.
  2. In a blender, combine the egg yolks, pumpkin, maple syrup, vanilla, and spices. Blend until everything is combined.
  3. Place the egg whites in a separate mixing bowl and beat until they form stiff peaks. Using a spatula, gently fold the pumpkin mixture into the egg whites.
  4. Distribute the batter between the 4 ramekins. Bake for 18-20 minutes. They should rise up considerably and be browned on top.
Share this Recipe
 

Pumpkin Souffle- This light and delicous dessert is the perfect fall food! It includes pumpkin and eggs and is dairy free, gluten free, and grain-free!

Hope you enjoy this delicious, light pumpkin soufflé as much as I do! They really are an easy recipe to whip up, whether you are making them for snack (which i do frequently), breakfast, or dessert! I think they taste the best when they are eaten shortly after they come out of the oven!

Once you make these, be sure to check out my other pumpkin recipes, including my grain-free and dairy free pumpkin pie or my gluten-free pumpkin oatmeal cookies!

by Alexa

Pumpkin Souffle- This light and delicous dessert is the perfect fall food! It includes pumpkin and eggs and is dairy free, gluten free, and grain-free!