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Gluten Free Friday

Here is an easy souffle dish that makes a great side dish for a fall meal or even Thanksgiving Dinner. This is adapted from a recipe I found online several years ago. My kids love this dish!

Pumpkin Souffle

1 cup canned pumpkin
1/2 tsp cinnamon
1/8 tsp nutmeg (optional)
1/2 cup brown sugar
1/8 tsp salt
3 egg whites

Preheat oven to 350 deg. Place a baking dish with an inch or so of water in it in the oven to heat. The souffle will bake in this pan of water later.

Mix together pumpkin, cinnamon, nutmeg, brown sugar, and salt. Beat egg whites until stiff. Add egg whites to pumpkin mixture, and gently but thoroughly combine. Pour into a 1 quart baking dish and set in the pan of hot water. Bake 30-40 minutes.

This recipe can be doubled, but I’ve tried tripling and it doesn’t work very well. Better to use several 1 quart dishes if you’re feeding a crowd. One recipe only serves 4-6 people.