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


  • 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


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!