Sugar Pumpkin Souffle (gluten and lactose free)
2014
What do you do when your local grocery store is giving away free sugar pumpkin on thanksgiving eve and your lactose-intolerance prevents you from enjoying pumpkin pie? You make pumpkin souffle of course!
Ingredients:
1 cup pumpkin puree (canned or see below – requires one small sugar pumpkin)
4 eggs – yolks and whites separate
1/4 cup maple syrup
1 tsp vanilla extract
Pumpkin pie spice to taste (I used only 1 tsp cinnamon)
Pinch of salt
1 tbsp coconut oil to grease mold
To make pumpkin puree:
Preheat oven to 375
Cut sugar pumpkin in half
Scrape out at stringy insides and seeds (these taste awesome roasted)
Cut out stem
Brush all insides with olive oil – place cut side down on foil lined baking sheet
Roast 45 min until soft
With spoon, scrape soft pumpkin from skin into food processor, blend until smooth
Let cool/refrigerate overnight
To make souffle:
Preheat oven to 350, grease souffle pan or individual ramekins with coconut oil
Beat egg whites until stiff peaks form (with stand mixer is easiest if you have one)
Whisk together yolks, pumpkin puree, maple syrup, vanilla, salt and spices
Using spatula, gently fold pumpkin mixture into egg whites being careful not to over mix or deflate
Transfer mixture to molds
Bake until golden on top about 20-25 minutes
***souffles are very delicate. Once you place it in the oven resist the urge to open the door until it’s completely cooked.
Once cooked, very gently pull it out of oven and set on counter. Serve warm.