Food Chronicles: Part One

Making changes to recipes was a task but got easier as time went on. One of my favorite dishes is pumpkin soufflé. Here is my version of knock-off pumpkin pie. You can easily substitute pumpkin with roasted carrots, yams, acorn squash, or butternut squash. This was also a great way for me to get my kids to eat vegetables, I would bake it in ramekins and call it their special cake.

Serves: 4-6             Main Ingredient: Pumpkin             Prep Time: 15 minutes            Cook Time: 1 hour            Temperature: 350F

Ingredients:

  • 16 Oz. Unsweetened Pumpkin Puree
  • 2 eggs
  • ½ cup Sugar
  • ½ teaspoon Nutmeg
  • ½ teaspoon Cinnamon
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 3 tablespoon Gluten Free Flour (I use Pamela’s Gluten Free Flour)
  • 1 teaspoon Cream of Tartar

Preparation:

If you are using another vegetable besides pumpkin, be sure to roast, steam, or boil them until mushy for best mixing results. Mix all of the ingredients together until it’s a nice batter consistency. Then pour it into a pre-oiled baking pan and bake for 1 hour at 350F. Remember, DO NOT OPEN the oven until the soufflé is done cooking. Opening it early can prevent the soufflé from being light and fluffy.

I hope you enjoy it as much as I do! Comment or message me and let me know how it turned out!

~Caitlin