Easy Sweet Pumpkin Souffle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the flour, sugar, oil, eggs, and milk together.
  • Add the can of pumpkin, blending in well.
  • Blend in the cinnamon and coriander well. If you want it to have more of a pumpkin pie taste, use 2-3 teaspoons pumpkin pie spice instead.
  • Grease a 9x13 glass baking dish with some canola oil (about a tablespoon or two) and pour the mixture into it, dispersing evenly.
  • Bake at 350F for 65-70 minutes (only 60 if you used non-dairy milk.).
  • Let cool for at least 15-20 minutes prior to eating. It's delicious warm, but I like it better cold with some SoyWhip and extra cinnamon sprinkled on top! It also microwaves well if you want to eat it warm (nuke a medium-size square about 30 seconds on high.).
  • Rolled oats and raw green pepitas also make nice toppings to add to this after the souffle has baked at least 30 minutes.
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