Pumpkin Maple Soufflan
Written by Karen on January 15th, 2010
I’m getting crafty with my recipe titles again. Experimenting in the kitchen can do that to a person, especially when it comes to dessert. Over New Year’s we picked up the last of a pumpkin crop in Bolinas and I promptly added them to my collection on the front porch. Even if that decor is SO autumn…these pumpkins are still offering sweet, fleshy flavor when roasted. So I combined a few recipes to make a combo souffle and flan, introducing pumpkin ’soufflan.’
Pumpkin Maple Soufflan – Serves 6
You already know much better fresh pumpkin is, but in a pinch, you can use one 15-oz. can. These can be served hot or at room temp, which makes them great for entertaining. And they’re gluten-free.
2 cups roasted pumpkin puree
3 large egg yolks
2 large eggs
1/3 cup pure maple syrup
1 TB vanilla
1 TB arrowroot (or cornstarch)
Cinnamon
Organic Greek yogurt
Toasted pecans, chopped
Blend all in food processor until very smooth.
Lightly oil six 6-oz. ramekins and pour in batter. Place cups in large roasting pan and fill half way with water.
Bake at 350 for 30 minutes.
To serve, garnish with dollop of yogurt and top with cinnamon and pecans.
17
AM
These look and sound amazing, Karen. Our fresh pumpkins are long gone, but I did freeze some puree from pumpkins I roasted … serendipitously in jars, each holding 2 cups.
Thanks!
Shirley
gfe-gluten free easily´s last blog ..Recycled Food–Croutons (Gluten Free, Dairy Free)
20
PM
I LOVE pumpkin; these look so tasty!
~Aubree Cherie
28
PM
could you use agave nectar for the syrup?
29
AM
Linda,
Yes, but the flavor won’t be as pronounced. And you should use about 1/4 cup vs 1/3. Make sure your agave is raw and organic. There are many products out there now that have been cutting their agave with high fructose corn syrup.
Karen´s last blog ..Chia Oat Bran