Savory Bacon Pumpkin Mock Souffle

Savory Bacon Pumpkin Mock Souffle-

Savory Bacon Pumpkin Mock Souffle is a savory, grain free, low carb, keto side dish.

Savory Bacon Pumpkin Mock Souffle is a bacon and pumpkin, crust free mock soufflé. A fantastic, delicious side dish for Fall and the holidays. A mock soufflé is not exactly as puffy and delicate as an actual soufflé. Although it does rise a little bit. The good news is that it is much easier to make than a soufflé, and you don’t have to worry about it rising or falling. Almost like a frittata but the egg whites are beaten until stiff.

I can remember when I was a young girl of about 11 years old, watching the PBS channel (we only had 2 channels) for the cooking shows. I loved to watch the legendary Julia Child, and would furiously write down everything she did, so I could try my hand at it after the show.

I did this after school while my parents were not home, and tried to have it all cleaned up before they came home. Most of the more complicated French recipes would not turn out right. Mostly some failed because of not having all the ingredients, and picking substitutions that did not work well. But I learned so much from that & I could never get her souffles to turn out right, but maybe that was a tricky recipe for an 11 year old. However, I did learn to bake breads fairly well. Although I can’t have any of them now, lol.

Watch The Recipe Video Below:

A great, low carb and low calorie side dish with pumpkin and bacon flavors.

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Savory Bacon Pumpkin Mock Souffle

Ingredients:

• 6 slices bacon, cooked & chopped
• ½ yellow onion, chopped fine
• 3 lg eggs, separated (3 yolks & 3 whites)
• ¾ cup canned pumpkin, unsweetened kind
• ½ cup heavy cream
• ½ tsp dried rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg
• ⅛ tsp ground sage
• ⅛ tsp cream of tartar *optional

Directions:

1. Preheat Oven to 350 F (177 C), and oil or grease a 9 inch pie pan.
2. In large frying pan, cook bacon slices until done, remove from pan, and chop bacon into chunks.
3. Pour off all but 1 tbsp of the bacon grease in the pan. Reduce heat to medium low and add chopped onion to pan with bacon grease.
4. Cook onion until softened and tender, for about 15 minutes.
5. In a large mixing bowl combine: 3 egg yolks, pumpkin puree, heavy cream, dried rosemary, sea salt, black pepper, nutmeg, sage, and the bacon onion mixture from the fry pan. Mix thoroughly.
6. In a Stand mixer or mixing bowl with electric hand mixer, beat 3 egg whites and optional cream of tartar  until stiff peaks form.
7. Fold stiff egg whites into the yolk pumpkin mixture.
8. Spoon into prepare pie pan. Bake for  about 35 minutes or until filling is set and center has risen.  Cool for 5 minutes and serve.

Nutritional Data:

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below

5 from 1 vote

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Savory Bacon Pumpkin Mock Souffle

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Savory Bacon Pumpkin Mock Souffle is a bacon and pumpkin, crust free mock soufflé. A fantastic, delicious side dish for Fall and the holidays.

Course: gluten free, low carb, mock souffle

Cuisine: side dish

Servings: 6

Calories: 156 kcal

Author: Stacey

Ingredients

• 6 slices bacon cooked & chopped
• ½ yellow onion chopped fine
• 3 lg eggs separated (3 yolks & 3 whites)
• ¾ cup canned pumpkin unsweetened kind
• ½ cup heavy cream
• ½ tsp dried rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ tsp nutmeg
• ⅛ tsp ground sage
• ⅛ tsp cream of tartar *optional

Instructions

1. Preheat Oven to 350 F (177 C), and oil or grease a 9 inch pie pan.
2. In large frying pan, cook bacon slices until done, remove from pan, and chop bacon into chunks.
3. Pour off all but 1 tbsp of the bacon grease in the pan. Reduce heat to medium low and add chopped onion to pan with bacon grease.
4. Cook onion until softened and tender, for about 15 minutes.
5. In a large mixing bowl combine: 3 egg yolks, pumpkin puree, heavy cream, dried rosemary, sea salt, black pepper, nutmeg, sage, and the bacon onion mixture from the fry pan. Mix thoroughly.
6. In a Stand mixer or mixing bowl with electric hand mixer, beat 3 egg whites and optional cream of tartar until stiff peaks form.
7. Fold stiff egg whites into the yolk pumpkin mixture.
8. Spoon into prepare pie pan. Bake for about 35 minutes or until filling is set and center has risen. Cool for 5 minutes and serve.

Recipe Notes

*all nutritional data are estimates based on the products I used*

Nutrition Facts

Savory Bacon Pumpkin Mock Souffle

Amount Per Serving (0 g)

Calories 156 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 7g 35%

Trans Fat 0g

Cholesterol 144mg 48%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 7g 14%

* Percent Daily Values are based on a 2000 calorie diet.

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