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!
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What’s your favorite way to use pumpkin in a Thanksgiving dish?
Are you a pumpkin pie fan?
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