Pumpkin Soufflé
This guilt-free pumpkin pie alternative will please your whole family, especially the folks avoiding gluten and cutting back on sugar.
Servings: 8
Calories: 173kcal
Ingredients
- 1/2 c coconut milk
- 1 tbsp. arrowroot powder
- 1/4 tsp. nutmeg grated
- 1/4 tsp. cinnamon ground
- 1/8 tsp. allspice ground
- Pinch cloves ground
- 1 tbsp. Waxing Kara Honey
- 3/4 c organic sugar divided, plus additional for coating ramekins
- 3/4 c 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.
Video
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