When the leaves start to change and Halloween approaches, one of my favorite foodie times of the year has arrived – pumpkin season! This is a perfect gluten-free dessert for the Thanksgiving table, so I often try out different tweaks throughout the autumn to get it right (and consequently get to eat what is basically pie for breakfast). It’s a bit of a cross between a classic pumpkin pie and a pumpkin souffle, so I like to call it a Pumpkin Spice Pouffle!
Ingredients:
15 oz pure pumpkin (Libby’s canned is great, or if you’re ambitious and want to roast your own that works too!)
12 oz plain 2% Greek yogurt (for extra pumpkin kick, you can use 6 oz plain and 6 oz pumpkin yogurt)
2 eggs
1/2 cup sweetener (I like to use stevia and brown sugar mixed together)
2 tbsp pumpkin pie spice
2 tbsp flaxseed
1 tbsp grapeseed or olive oil
*Optional: cocoa powder and dark chocolate pieces, or maple syrup and maple candy
A delicious Cocoa rendition of my Pumpkin Spice Pouffle (I also love the maple version!)
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Use the oil to lightly grease an 8×8″ pan.
Mix all other ingredients together in bowl (*if you use cocoa powder or maple syrup, mix in here)
Pour mixture into pan (*if you use the candy, place it in the pouffle now)
Bake at 350 degrees for 50 minutes.
Let cool.
Enjoy!
© 2014 Renaissance Runner Girl. All rights reserved.
renaissancerunnergirl 
I’m using coconut sugar instead of stevia and brown sugar, hope that’s fine 🙂
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Hope it turned out well! I’ve never used coconut sugar.
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Coconut sugar takes more time to blend than normal sugar, its texture is coarse, but it enhances the flavor and people fond of the coconut flavor, enjoy it to the fullest, that is what my learning says.
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