Dessert

Gluten Free Pumpkin Souffle is for Dessert.

Gluten Free Pumpkin Souffle takes 10 minutes to prepare.

Gluten Free Pumpkin Souffle takes 25 minutes to cook.

Gluten Free Pumpkin Souffle makes 4 servings.

The ingredients for Gluten Free Pumpkin Souffle are:

Coconut or Almond Flour, 1 TBSP
Baking Soda, 1/4 tsp
Coconut Oil, 1/4 cup

Here is how you make Gluten Free Pumpkin Souffle:

- 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-save 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 souffl? puffs up and the center no longer appears wet.***For a different flavor - 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 souffl? 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.Serving Size: 4 - 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user TEHILA1.

The nutritional information for Gluten Free Pumpkin Souffle is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 346.7

• Total Fat: 23.8 g
• Cholesterol: 185.0 mg
• Sodium: 194.4 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 2.5 g
• Protein: 8.2 g

The dietary needs meet for Gluten Free Pumpkin Souffle is Gluten Free