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)
- 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.
- Whisk together milk, pumpkin, spices, and maple syrup (if using).
- Beat egg whites with salt in another large bowl using an electric mixer until they hold stiff, glossy peaks.
- Fold one third of whites into pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
- Bake soufflés until puffed and golden, 35-40 minutes. Dust with cinnamon and serve immediately.
|Rubbed with coconut oil and lightly dusted with coconut.|
|Whipped Egg Whites|
*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! :)