Easy Paleo Pumpkin Soufflé with Coconut Whipped Cream
The fall holidays are here and you’re on the paleo diet and wondering how you’ll ever survive without the traditional pumpkin treats you love so much. Well here is a recipe for paleo pumpkin souffles with an amazing coconut whipped cream that won’t trick you into feeling like you’re missing out while your friends eat all the “good” stuff!
PUMPKIN SOUFFLÉ WITH COCONUT WHIPPED CREAM RECIPE
Organic pumpkin puree, maple syrup, cinnamon and vanilla are all combined to perfection in this single serving size of Pumpkin Souffle.
SOUFFLÉS
- 15oz organic pumpkin puree
- 3 eggs
- 1 can full fat coconut milk, refrigerated for 6 or more hours
- 1/3 cup maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/3 cup slivered almonds (optional)
COCONUT WHIPPED CREAM
- 1 can full fat coconut milk, refrigerated for 6 or more hours
- 1/2 tsp vanilla
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
SOUFFLÉS
- Preheat oven to 350 degrees.
- Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight) which will cause the cream to separate from the milk.
- Open the chilled can of coconut milk and scrape out the cream into a medium-sized mixing bowl. Hint: You can carefully open the can from the bottom, taking care not to mix the contents, and pour the milk into a separate container before scraping out the cream.
- To the bowl with the coconut cream, add the pumpkin, eggs, maple syrup, cinnamon, and vanilla and blend until smooth.
- Evenly distribute the batter into ramekins. You should be able to fill approximately 6-8 ramekins.
- Sprinkle with almond slivers (if desired) and bake for roughly 30-35 minutes. You can check to see if the souffles are done by sticking a fork or toothpick in the middle, if they come out clean, they’re done!
COCONUT WHIPPED CREAM
- Open the chilled can of coconut milk and scrape out the cream into a medium sized bowl.
- Add the vanilla, cinnamon, and maple syrup.
- Whip the cream with a hand mixer until fluffy and place the bowl of whipped cream into the refrigerator until ready to serve.
