When the leaves start to change and Halloween approaches, pumpkin season arrives in full force and with it brings an onslaught of pumpkin recipes. I didn’t really enjoy eating pumpkin until a few years ago, but once I became a convert the love was real. Which you may have guessed, between the Pumpkin Muffins, Paleo Pumpkin Chocolate Chip Cookies, Pumpkin Apple Spice Bread, and Pumpkin Spice Oatmeal Cake that have all been shared on this blog in the past month. Well, now it’s time for the dessert that’s fit to serve at your Thanksgiving table. This Pumpkin Poufflé was actually my second post ever, and it’s been updated and remastered (in 3D, or 4D, or whatever they call it these days) for anyone in need of a grain free pumpkin pie for the holiday season.
This may not be a Cronut, but it’s a hybrid all its own, a cross between a classic pumpkin pie and a pumpkin soufflé. Rich, creamy, and custardy, every slice explodes with pumpkin goodness, and the totally optional dark chocolate kiss on top just makes it even more festive.
The ingredient list is short and sweet, including pure pumpkin, Greek yogurt (which can be subbed for a dairy free alternative), maple syrup, flaxseed meal, eggs, and olive oil. It makes for a wholesome treat, not just gluten free but totally grain free and refined sugar free. For an extra chocolatey pumpkin kick, toss 1/4 cup pure unsweetened cocoa powder into the mix.
Be sure to follow the instructions and let this treat cool off before slicing and serving. Otherwise you’ll end up with a dish of pumpkin pudding (which is also delicious, but nothing is better on Thanksgiving than a slice of pie!)
- 15 oz pure pumpkin (canned or roasted)
- 12 oz plain or pumpkin 2% Greek yogurt (for dairy free alternative, use soy or coconut yogurt)
- 3 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup ground golden flaxseed meal
- 1 1/2 Tbsp pumpkin pie spice
- 1 Tbsp cinnamon
- 1 Tbsp grapeseed or olive oil
- 2 tsp vanilla extract
- Olive oil or cooking spray to grease pan
- Optional: 8 dark chocolate kisses or allergy friendly candies
- Preheat oven to 350 degrees Fahrenheit.
- Use oil or cooking spray to lightly grease a 9″ pan.
- Mix dry ingredients together in a large bowl, then add wet into dry and combine thoroughly.
- Pour mixture into pan.
- If using dark chocolate kisses or other candies, arrange on top.
- Bake at 350 degrees for 50 minutes.
- Let cool, then refrigerate to allow pie to set for at least 4 hours.
- Slice and serve. Enjoy!
[Tweet “Whip up a grain free Pumpkin Poufflé this Thanksgiving! #GrainFree #GlutenFree #PumpkinPie”]
What’s your favorite way to use pumpkin in a Thanksgiving dish?
Are you a pumpkin pie fan?
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21 thoughts on “Pumpkin Poufflé”
I’m using coconut sugar instead of stevia and brown sugar, hope that’s fine 🙂
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.
I love pumpkin and this looks so ridiculously good. I love me an easy and healthy recipe!
This is incredible! I just got into pumpkin (I know… who am I) and I am loving all things pumpkin… pumpkin bread being my current favorite 🙂
Hope you try and enjoy! Unless my pumpkin apple spice bread is more your thing 🙂
This sounds SO amazing – I am in charge of dessert for Thanksgiving SO definitely may make this!
This looks so delicious! It looks like the kind of dessert I wouldn’t feel too guilty giving my 18 month old this year!
I eat it for breakfast with no qualms!
Yum – this looks delicious! I’m looking forward to eating all kinds of pumpkin-y desserts on Thanksgiving!
This looks SO delicious!! Love pumpkin anything.. especially with chocolate chips 🙂
Ahh, what a cute name! 😀 I love the baked goods you come up with! ❤
Thank you 🙂
YUM! ‘Tis the pumpkin season, and this just looks perfect! I might have to whip this up for Thanksgiving day! Thank you for sharing!
This is such a great idea! We’ve been eating pumpkin non-stop lately. I’m pretty sure we’ll be orange any day.
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I recently made this and jace been eating in it though out the week….I like it! thank you for the recipe!!!
Glad you liked it!
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