Dairy-Free Pumpkin Soufflé

Pumpkin Soufflé is a light, fluffy dessert that is a healthy spin on pumpkin pie. That’s right, it’s pumpkin time again! What more could you ask from us in the Fall? Pumpkin spice is an all-around favorite. It’s the perfect warm and cozy flavor for chilly nights. What’s not to love? The pumpkin in the soufflé also gives it a gorgeous orange hew that also fits right in for this season.

Three Honey Pumpkin Souffle's perfect for fall

This recipe with honey is surprisingly easy to make and will wow and impress your guests. When people hear the word soufflé they sometimes get scared – but don’t be! It may take a try, or a few, to get the airy consistency just right. The only real trick to making soufflé is doing your best not to jump up and down or make a lot of loud noises while they are baking. You can still enjoy a deflated Soufflé, it tastes the same, it’s just not nearly as beautiful a presentation when serving. I have quite a few funny stories from life on this, but I promise everyone will still enjoy the dessert.

How to Make Dairy-Free Pumpkin Soufflé

Step One: Gather your ingredients

Here’s the list of ingredients you’ll need coconut milk, arrowroot powder, nutmeg, cinnamon, allspice, cloves ground, Waxing Kara Honey, sugar, organic canned pumpkin (not pie filling), Coconut Oil, egg whites and salt.

Step Two: Mix the base

Preheat oven to 400°F. Whisk together full-fat coconut milk, arrowroot powder, spices, and honey in a small heavy saucepan. Bring to a boil over medium heat, simmer and whisk for a few minutes. Remove from heat and whisk in pumpkin. Pour into a bowl and set aside, allowing to cool.

Step Three: Get the Pumpkin Soufflé ready for baking

Grease ramekins with coconut oil and coat with sugar and set aside.

In a separate, spotless bowl (use lemon juice to clean the bowl), beat egg whites, adding salt in small amounts, and slowly adding the remaining granulated sugar until egg whites hold stiff peaks.

Gently fold one-third of whites into cooled pumpkin mixture, then fold in remaining whites thoroughly. Fill soufflé batter into greased, sugar-coated ramekins. Place full ramekins in shallow baking pan. Fill the baking pan with one-half-inch to one inch of boiled, hot water making sure that you don’t get any water in your souffle batter.

Step four: Bake and serve

Bake soufflés until puffed and golden up to 20 minutes. Serve immediately with powdered sugar, whipped cream, vanilla gelato or creme fraiche.

Mixed heirloom pumpkins in the grass

Adapting this Dairy-Free Soufflé Recipe

You know, any recipe does not achieve true perfection until you’ve added your touch to it. That’s why we encourage you to play with your food. Call your inner pastry chef to come out and play and change up this recipe. Here are some ideas:

  • Use whole milk instead of coconut milk if you don’t have issues with dairy
  • Instead of using pumpkin, try another fruit puree, like strawberry or apple sauce.
  • Serve this Pumpkin Soufflé with Grand Marnier infused fresh whipped cream sweetened with honey
  • Sprinkle some cinnamon or powdered sugar on top before serving
three Pumpkin Soufflés on wooden cutting board with fresh pumpkin on kitchen counter

If you decide to make this Pumpkin Soufflé, and it stays inflated, snap a pic and share it with the hashtag #waxingkararecipes on Instagram. We love seeing your photos!

Three Honey Pumpkin Souffle's perfect for fall

Pumpkin Soufflé

Course: Dessert
Cuisine: American
Keyword: souffle
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 173kcal
This guilt-free pumpkin pie alternative will please your whole family, especially the folks avoiding gluten and cutting back on sugar.

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Ingredients

  • 1/2  coconut milk
  • tbsp.  arrowroot powder
  • 1/4  tsp.  nutmeg grated
  • 1/4  tsp.  cinnamon ground
  • 1/8  tsp.  allspice ground
  • Pinch cloves ground
  • tbsp.  Waxing Kara Honey
  • 3/4  organic sugar divided, plus additional for coating ramekins
  • 3/4  canned pumpkin organic (not pie filling)
  • 1 tbsp. Coconut Oil
  • 10  large egg whites
  • 1/4  tsp.  salt

Instructions

  • Whisk together full-fat coconut milk, arrowroot powder, spices, and honey in a small heavy saucepan. Bring to a boil over medium heat, simmer and whisk for a few minutes.
  • Remove from heat and whisk in pumpkin.
  • Pour into a bowl and allow to cool.
  • Preheat oven to 400°F
  • Grease ramekins with coconut oil and coat with sugar and set aside.
  • In a separate, very clean bowl (use lemon juice to clean the bowl) beat egg whites, adding salt in small amounts and remaining 3/4 cup granulated sugar until egg whites hold stiff peaks.
  • Gently fold one-third of whites into cooled pumpkin mixture, then fold in remaining whites thoroughly.
  • Fill soufflé batter into greased, sugar-coated ramekins. Place full ramekins in shallow baking pan. Fill the baking pan with one half-inch to one inch of boiled water.
  • Bake soufflés until puffed and golden up to 20 minutes.
  • Serve immediately with powdered sugar, whipped cream or vanilla gelato.

Nutrition

Calories: 173kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Sodium: 131mg | Potassium: 145mg | Sugar: 24g | Vitamin A: 3450IU | Vitamin C: 1.1mg | Calcium: 13mg | Iron: 0.8mg

About the Author

kara

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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