Pumpkin Pie Souffle Recipe {Easy & Delicious}

This pumpkin dessert tastes like warm pumpkin pie in a bowl. The bonus is that it has no crust. With one very small substitute, it’s basically a Gluten-Free Pumpkin Pie. Come on in and I’ll share this delicious Pumpkin Pie Souffle Recipe with you, today…

Pumpkin Pie Souffle’ Recipe

Don’t let the fact that it is a souffle’ intimidate you. It’s actually really easy to make and tastes so delicious.

If you are looking for pumpkin recipes then you might like my recipe for Slow Cooker Pumpkin Cake, Classic Pumpkin Pie, or Pumpkin Spice Bread Recipe

Advantages to make a Souffle’ instead of a Pumpkin Pie

• Without a pie crust, you can easily substitute the small amount of flour in the recipe to make this dish Gluten-Free
• It’s cooks up quickly
• There is no crust to worry over
• The souffle’ has a delicious custard-like texture that is simply irresistible to most

Here’s the recipe for this Pumpkin Pie Souffle’ …

Pumpkin Pie Souffle’

No crust Pumpkin Pie in a bowl – delicious! 

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Calories: 330cal

Author: Melissa

Cost: $10

Ingredients

• 2 large eggs – with whites and yolks separated
• 4 Tbsp. butter – softened unsalted
• ½ cup honey
• ¼ cup milk
• ½ tsp. salt
• ¼ tsp. nutmeg
• ⅛ tsp. cinnamon
• ⅛ tsp. ground ginger
• 2 Tbsp. all purpose flour – Substitute with Gluten-Free Flour to make this a Gluten Free dish
• 1 cup of canned pumpkin

Instructions

• Preheat the oven to 350 degrees
• Start beating egg whites with an electric mixer – until they form stiff peaks
• In a 8x8in. baking dish – add the egg yolks, butter and honey – whisk
  
• Add the milk, salt, nutmeg, cinnamon, ginger, flour, and pumpkin to the mixture in the pan
  
• Whisk again, making sure everything is mixed thoroughly
• Gently fold the fluffy egg whites into the mixture in the pan. Don’t over mix, here. Let the whites stay intact, just turning them into the pumpkin mixture so the egg whites still have plenty of air left inside
  
• Bake for 40 minutes, and serve warm with whipped cream, and a little sprinkle of nutmeg!

Notes

nutrition facts are only an estimate 

Nutrition

Calories: 330cal | Carbohydrates: 47g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 380mg | Potassium: 221mg | Fiber: 2g | Sugar: 38g | Vitamin A: 10062IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

Melissa – KidFriendlyThingsToDo.Com