Simple Pumpkin Soufflé (Grain-free Pumpkin Bread Pudding)

Simple Pumpkin Soufflé (Grain-feee Pumpkin Bread Pudding)

  • Servings: 4-6
  • Difficulty: Simple
  • Print

Simple Pumpkin Soufflé
(Pumpkin Bread (less) Pudding)

1 can pumpkin puree
1/4 c coconut flour
4 eggs, separated
1/2 cup raw cream
1 teaspoon vanilla
Pinch of salt (optional)
1/4 cup liquid sweetener -pick one or combine as desired – honey, maple syrup, or molasses
1 teaspoon freshly ground cinnamon

Preheat oven to 350.
You’ll need an 8 inch soufflé dish or oven safe stoneware or 8×8 square pan would work. Separate eggs. Beat egg white with hand mixer or stand mixer until dry meringue texture ( eggs form stiff peaks with no shine). Next mix remaining ingredients in separate bowl. Beat well. Fold in egg whites. Smooth into dish & bake for 50 min. Soufflé is done when set and center is still soft. Delicious as is or garnish as desired. Homemade yogurt and roasted nuts or drizzles of honey or maple syrup are excellent places to start.


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