Ushering in the holiday season with a Pumpkin Pouffle

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

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.

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3 thoughts on “Ushering in the holiday season with a Pumpkin Pouffle

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