- 1c pumpkin
- 4 eggs
- 1/4 cup coconut oil, clarified butter/ghee – melted
- 2 tablespoons almond butter
- 6 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- pinch of salt
- Preheat the oven to 350 degrees F.
- Whisk the canned pumpkin, eggs, coconut oil, almond butter, maple syrup, and pure vanilla extract together until well combined.
- Sift the coconut flour, baking soda, cinnamon, and pumpkin pie spice into the wet ingredients and continue whisk until well combined.
- Pour into oven-safe ramekins – either 4 separate 1-cup portions, or larger portions to be served as-shared.
- Bake in the center of the oven for 25-35 minutes or until the entire soufflé puffs up and the center no longer appears wet.
Change it up
- Instead of adding cinnamon, pumpkin pie spice, and maple syrup to sweeten this recipe, try adding savory spices like sage, black pepper, and a bit more sea salt to make this a savory side dish.
- To make this in more of a traditional soufflé style, separate the egg whites from the yolks, and mix the wet ingredients together as noted without the whites. Then mix the dry ingredients into the wet ingredients. In a separate, chilled bowl, whisk the egg whites until they form stiff peaks. Gently fold the whites into the rest of the mixture before pouring into ramekins to bake.