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Savory Bacon Pumpkin Mock Souffle

28 October, 2016 by Stacey 17 Comments

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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- Gluten free, Low Carb and Primal.Pin

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 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 very well.

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 souffle to turn out right, but maybe that was a tricky recipe for an 11-year-old. However, I did learn to bake bread fairly well. However, I can't have any bread 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- Gluten Free, Low Carb, and Primal.Pin

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 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon 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 tablespoon of the bacon grease in the pan. Reduce heat to medium-low and add chopped onion to the 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 frying pan. Mix thoroughly.
  6. In a stand mixer or mixing bowl with an 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 the center has risen.  Cool for 5 minutes and serve.

Printable Recipe Card Below

📖 Printable Recipe Card

Savory Bacon Pumpkin Mock Souffle- Gluten free, Low Carb and Primal.Pin

Savory Bacon Pumpkin Mock Souffle

Stacey
Savory Bacon Pumpkin Mock Souffle is a bacon and pumpkin, crust free mock soufflé. A fantastic, delicious side dish for Fall and the holidays.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course dinner, Side Dish
Cuisine French
Servings 6
Calories 156 kcal

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 teaspoon dried rosemary
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground sage
  • ⅛ teaspoon cream of tartar *optional

Instructions
 

  • Preheat Oven to 350 F (177 C), and oil or grease a 9 inch pie pan.
  • In large frying pan, cook bacon slices until done, remove from pan, and chop bacon into chunks.
  • Pour off all but 1 tablespoon of the bacon grease in the pan. Reduce heat to medium low and add chopped onion to pan with bacon grease.
  • Cook onion until softened and tender, for about 15 minutes.
  • 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.
  • In a Stand mixer or mixing bowl with electric hand mixer, beat 3 egg whites and optional cream of tartar until stiff peaks form.
  • Fold stiff egg whites into the yolk pumpkin mixture.
  • 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.

Video

*As an Amazon Associate I earn from qualifying purchases.

Notes

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

Nutrition

Serving: 0gCalories: 156kcalCarbohydrates: 3gProtein: 7gFat: 10gSaturated Fat: 7gTrans Fat: 0gCholesterol: 144mgFiber: 1gSugar: 1g
Keyword savory bacon pumpkin mock souffle
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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  1. Strawberry

    June 14, 2020 at 1:17 pm

    5 stars
    There was a little bit of excess moisture, but that's to be expected when cooking with pumpkin. This recipe is delicious. The whole family loved it

    Reply
    • Stacey

      June 14, 2020 at 7:10 pm

      Thank you, Strawberry, for trying the recipe and for your kind words.

      Reply
  2. Pam

    October 09, 2019 at 9:24 am

    What size can of pumpkin are you using? How much is 3/4 of a can?

    Reply
    • Pam

      October 09, 2019 at 9:26 am

      Apologies...I misread the instructions.

      Reply
      • Stacey

        October 11, 2019 at 8:01 am

        No worries, it is 3/4 cup.

        Reply
      • Stephanie Maria Grant

        September 24, 2020 at 11:52 am

        5 stars
        This is a beautiful looking, smelling and tasting souffle! Highly recommend it!

        Reply
        • Stacey

          September 25, 2020 at 9:20 am

          Thank you so much, Stephanie 🙂

          Reply
  3. Taryn

    October 30, 2016 at 11:44 am

    I've never made a souffle before. This looks like a great one too start with. Yum!

    Reply
    • Stacey

      October 30, 2016 at 1:52 pm

      Thanks Taryn 🙂

      Reply
  4. Katrin

    October 30, 2016 at 11:06 am

    5 stars
    I have never dared to try making souffles - they sound jut too complicated to me! A mock souffle sounds much more like it. your photos are so nice and make it look really delicious!

    Reply
    • Stacey

      October 30, 2016 at 11:11 am

      Thank you Katrin 🙂

      Reply
  5. Sarah

    October 30, 2016 at 9:14 am

    I've never thought of putting pumpkin and bacon together - this sounds amazing! They are two of my favorite things . . . after coffee! 😉

    Reply
    • Stacey

      October 30, 2016 at 9:40 am

      Lol, Sarah, should I put coffee in it? (just kidding)

      Reply
  6. Kim | Low Carb Maven

    October 30, 2016 at 8:15 am

    Oh, Stacey, I was waiting to hear more about your story! Maybe next time.... My grandmother used to make a mock carrot souffle which sounds very similar to this recipe. It was always a family favorite. This recipe sounds great, too. Beautiful pictures. Thanks for sharing.

    Reply
    • Stacey

      October 30, 2016 at 9:39 am

      Thanks Kim, I felt like I was rambling down memory lane too much, lol. As it seems my long term memory is better than my short term memory these days 🙂

      Reply
  7. Georgina

    October 29, 2016 at 11:14 am

    This looks SO good. Love the video!

    Reply
    • Stacey

      October 29, 2016 at 11:51 am

      Awe, thank you Georgina.

      Reply

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