It seemed appropriate to start off Halloween morning with a pumpkin flavored breakfast. I didn’t really anticipate making a pumpkin souffle, but based on the ingredients we had on hand that is what I ended up selecting. About halfway through the cooking process it occurred to me that souffle is sometimes considered a difficult dish to make, but it turned out great! Phew!
On to more important things…
Duke decided that he wanted to be a lion for Halloween, so we obliged and made him a lion costume.
As Duke anxiously waited for trick or treaters, Chris and I decided to get in some practice for Africa. I thought that we should experiment with some different camera settings while photographing moving animals at various distances. Chris was more interested in trying his hand at fending off an attacking lion.
As you can imagine, Duke was quite riled up after playing lion, so someone had to run him until he was tired and calm enough to come back in the house.
I suppose that I should show you my souffle as well…
Adapted from Paula Deen.
- 5 tablespoons yogurt butter
- 1 tablespoon brown sugar
- 1/4 cup pecan halves
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat pastry flour
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 cup Splenda
- 1/4 teaspoon salt
- 4 eggs, separated
- 2/3 cup almond milk + 1 tbsp lemon juice (or use 2/3 cup buttermilk)
- 1 1/4 teaspoons vanilla extract
- 1 cup pumpkin purée
- Optional Toppings:
- Confectioners’ sugar, for dusting
- Maple syrup, for serving
- Pre-heat oven to 350 degrees F.
- Combine 2/3 cup almond milk and 1 tbsp lemon juice and set aside.
- Melt 2 tablespoons yogurt butter in a skillet over medium-low heat.
- Add the brown sugar and stir until the sugar begins to melt.
- Add the pecans and cook for 2 more minutes.
- Transfer the pecan mixture to a small dish and set aside.
- In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
- Melt the remaining 3 tablespoons of yogurt butter.
- In a large bowl, add egg yolks, almond “buttermilk”, vanilla and melted butter and whisk until blended.
- Gradually whisk in flour mixture.
- Stir in the pumpkin purée.
- Beat the egg whites until soft peaks form (I put them in my food processor and used the egg whip blade) and gently fold the egg whites into the pumpkin mixture.
- Gently spoon the batter into a pie plate.
- Sprinkle the top of the pancake mixture with the pecan mixture.
- Bake for 30 to 40 minutes or until golden brown.
- Cut into wedges and serve.
- Topping ideas: Dust the pancake with confectioners’ sugar and/or maple syrup.
Servings ~ 4
Calories (without toppings) ~ 284, Fat ~ 17 g, Carbohydrates ~ 26 g, Protein ~ 10 g