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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Low-Cal Pumpkin Soufflé

October 30th, 2010 · No Comments · Brunch, Dessert, Fall Recipes, Holiday, Vegetarian

I love Thanksgiving and Pumpkins and anything made with Pumpkin but often times these are not the easiest on our waistlines.  This is why I love this pumpkin dessert which I serve instead of pumpkin pie for Thanksgiving or other special autumnal dinners.  I use Carriage Pumpkin or Cheese Pumpkin which is smoother and less fibrous than other pumpkins.  I also substitute Agave syrup which has a lower glycemic index than sugar and between this and the lack of fattening crust on a pumpkin pie, you get a flavorful yet light dessert for you and your guests.

Low-Cal Pumpkin Soufflé


Serves: 5 people

3 egg whites
1 ½ cheese pumpkin, steamed, peeled and drained
¼ cup dark agave syrup
3 teaspoons cinnamon
1 teaspoon nutmeg
1 egg yolk
1/2 cup milk

Preheat oven to 380 °F.

Beat egg whites in medium bowl until stiff. Set aside.

Using electric mixer, blend pumpkin, agave syrup, cinnamon, nutmeg, egg yolk and milk in large bowl.

Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.

Have small ramekins or coffee cups lightly buttered

Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).

Place cups on baking tray and put into oven.

Bake for 30-45 minutes


Top with a drizzle of real maple syrup and some pecans.

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