Pumpkin Egg Souffle

It is finally beginning to feel like autumn is arriving.  The nights and mornings are chilly and the days are either pleasant or pleasant once you put a jacket on.  You know what this means right?  It is time for pumpkin to come out of hibernation, time for our taste buds to once again enjoy its favorite fall flavor!

I LOVE pumpkin.  In fact, I cook with it all year long; in the fall however, there is a definite increase in the frequency and variety of what I use it for:-) While this is not the first time I have used pumpkin this season it is my first pumpkin post… the first of many:-)

DSC_0144 DSC_0165


Today we have another egg soufflé!  Like the last one it is a recipe that originates in Practical Paleo by Diane Sanfillipo.  It is another one of those muffin recipes that I find very disappointing in muffin form, but rather enjoyable otherwise.  If it looks like a muffin it should taste like one:-)


So pretty!!


I have only had this once before and remembered liking the flavor, but not nearly as much as I enjoyed it this time around.  If you remember the Berry Egg Soufflé, the eggs have a very prominent flavor.  With this soufflé though, the eggs take the backseat and let the pumpkin and pumpkin pie spice soak in the majority of the attention.



I made this for my lunch yesterday and I am going to have the leftovers today so my husband isn’t really getting any this time… sorry!  He took a little bite last night to try it and decided that I need to make it again sometime soon so he can actually enjoy it… which means I get to have it again too!



Pumpkin Egg Soufflé


6 eggs


¼ C olive oil *


¼ C pumpkin (heaping)


¼ C agave


1 t vanilla


½ C almond flour *


½ t salt


¼ t baking soda


1 T pumpkin pie spice


  1. Set the oven to 350 F and lightly oil pie pan.  Whisk eggs, oil, pumpkin, agave and vanilla together.  Add flour, salt, baking soda and pumpkin pie spice — mix well.  (I would use a hand mixer if you have one to make sure there are no clumps.)
  2. Pour into pie pan and bake for 30 minutes.  Let it cool for a few minutes before serving.


* The original recipe used a ½ C of coconut oil and a ½ C coconut flour.  I opted for almond flour and olive oil, but I couldn’t stand the thought of using an entire ½ C so I cut it down to the ¼ C.  Oh the recipe also used dried cranberries, feel free to add those in if you like.





If you eat it slowly, it will last longer:-)

2 thoughts on “Pumpkin Egg Souffle

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