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Pumpkin Souffle

Adapted from
4 eggs, whites and yolks separated
1 cup roasted pumpkin or canned pumpkin

1/2-1 Tsp Stevia to taste
1 teaspoon pure vanilla extract
1 tablespoon pumpkin pie spice
1-2 teaspoons coconut oil or butter for greasing

Preheat oven to 350 degrees F.
Whip egg whites only until peaks form. Using a stand mixer makes this very easy!
Mix together the yolks, pumpkin, Stevia, vanilla and pumpkin pie spice until well mixed.
Once peaks form with the egg whites, gently incorporate the pumpkin/yolk mixture.
It’s very important not to overmix at this point.
Fold the combined egg mixture into a well greased souffle dish, pie dish or small individual ramekins.
Bake until mixture is cooked through and top is golden brown. See notes for bakes time for different baking dishes.
Approximate bake times: Souffle dish: 20-25 minutes or until cooked throughout Pie Dish: 18-20 minutes or until cooked throughout Individual ramekins: 15-20 minutes or until cooked throughout
Posted by Katie Reed at 5:10 PM
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