Easy Sweet Pumpkin Souffle – a delicious recipe with whole wheat pastry flour, sugar, olive oil, eggs, soymilk, pumpkin puree. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the flour, sugar, oil, eggs, and milk together.
2
Add the can of pumpkin, blending in well.
3
Blend in the cinnamon and coriander well. If you want it to have more of a pumpkin pie taste, use 2-3 teaspoons pumpkin pie spice instead.
4
Grease a 9x13 glass baking dish with some canola oil (about a tablespoon or two) and pour the mixture into it, dispersing evenly.
5
Bake at 350F for 65-70 minutes (only 60 if you used non-dairy milk.).
6
Let cool for at least 15-20 minutes prior to eating. It's delicious warm, but I like it better cold with some SoyWhip and extra cinnamon sprinkled on top! It also microwaves well if you want to eat it warm (nuke a medium-size square about 30 seconds on high.).
7
Rolled oats and raw green pepitas also make nice toppings to add to this after the souffle has baked at least 30 minutes.
424
kcal
Calories
25
g
Fat
36
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup whole wheat pastry flour, 1/3 cup sugar, 1/4 cup olive oil, 3 whole eggs, and more.
Yes, Easy Sweet Pumpkin Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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