Pumpkin Souffle

As beautiful as ‘fall’ is, I am a SUMMER girl. I am already missing my hot, sunny summer days swimming in the pool and jogging into the sunset.


Now that the days are shorter and the temperatures are colder, I have been changing up my workout routines. I have officially taken over the 5:45am ‘POWER’ lifting class at my gym a few days each week, which makes me just want to sit on the couch at watch TV by the time 9pm rolls around and I get home from coaching or grad school.

After a long day … which is everyday, I LOVE a nice little “bite of something sweet” after dinner/before bed. A bowl of popcorn, some mango sorbet, a bowl of grapes or a cup of hot cocoa usually fills my fix.

However, when I was at the grocery store this past week, I saw that 23.5oz cans of pumpkin were on sale for just $1.50 – that’s a steal! I stocked up. It brought me back to my college days when I would mix pumpkin and yogurt for lunch … year around 🙂

When I got home, I went into the kitchen to whip up something tasty and here is what I came up with – (cue music) dun dun na NA!!! – Pumpkin Soufflé ❤


  1. 2 cups of canned pumpkin
  2. 3 eggs
  3. 1 T cinnamon
  4. 1 t vanilla extract
  5. ½ scoop protein powder
  6. Whipped cream for topping (try making your own)


  1. Preheat oven to 325 degrees
  2. Put all ingredients into a medium sized mixing bowl



3. Whip together with a fork or immersion blender

4. Pour into 3-4 oven-safe single-serve ramekins


5. Bake for about 30 minutes or until the mixture is “set”

IMG_7305 (1)

6. Serve hot plain or with cinnamon or whipped cream on top, or store covered in the fridge for up to three days


I am going to try making this with cooked pumpkin and butternut squash next week – will post updates 🙂

Enjoy ❤

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