Spiced Pumpkin Souffle

Makes 4-6oz Souffles

1/4 cup coconut milk

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cinnamon, plus extra for dusting 

1/8 teaspoon ground allspice

Pinch of ground cloves

1/3 cup canned pure pumpkin (from a 15-oz can, not pie filling)

1 T. pure maple syrup (use for a little added sweetness, if desired)

5 large egg whites

1/8 teaspoon fine sea salt

1 tsp. coconut oil

2 T. shredded coconut (this should be fine, as it's taking the place of the sugar used to allow the souffle to "climb" the sides of the ramekins)

1. Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with coconut, knocking out excess, then put in a large shallow baking pan.
2. Whisk together milk, pumpkin, spices, and maple syrup (if using).
3. Beat egg whites with salt in another large bowl using an electric mixer until they hold stiff, glossy peaks.
4. Fold one third of whites into pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
5. Bake soufflés until puffed and golden, 35-40 minutes. Dust with cinnamon and serve immediately.

Rubbed with coconut oil and lightly dusted with coconut.

Wet ingredients

Whipped Egg Whites

This recipe is a modification of Gourmet's Spiced Pumpkin Souffle recipe. These souffles are tasty and would be the perfect addition to your holiday meal. They don't puff up* quite as much as the original version because of the omission of the corn starch (creates a thicker, more substantial liquid mixture), but they are light, airy, spicy and delicious. Enjoy! 

*I would like to mention that these souffles actually puffed about 1" above the ramekin edge, but as I ran around frantically searching for my phone (Scott was using it to play Angry Birds)...they deflated a bit. You've gotta move fast with these, so keep that in mind and have someone ready to help you garnish! :)