Pumpkin Pie Souffle'
No crust Pumpkin Pie in a bowl - delicious!
Yield: 4 servings
Calories: 330cal
Cost: $10
Materials
- 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