Easy Sweet Pumpkin Souffle

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• 1/2 cup whole wheat pastry flour
• 1/3 cup sugar
• 1/4 cup olive oil
• 3 whole eggs
• 1 1/2 cups plain unsweetened soymilk (any dairy or non-dairy milk will work)
• 1 (28 ounce) can pumpkin puree
• 1 teaspoon coriander
• 1 tablespoon cinnamon

Recipe

• 1 beat the flour, sugar, oil, eggs, and milk together.
• 2 add the can of pumpkin, blending in well.
• 3 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.
• 4 grease a 9x13 glass baking dish with some canola oil (about a tablespoon or two) and pour the mixture into it, dispersing evenly.
• 5 bake at 350f for 65-70 minutes (only 60 if you used non-dairy milk.).
• 6 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.).
• 7 rolled oats and raw green pepitas also make nice toppings to add to this after the souffle has baked at least 30 minutes.