Healthy Spiced Pumpkin Soufflé with Maple Pecans and Cream Cheese
The pumpkin combined with the flavors of cinnamon, nutmeg, clove among others are just the pinnacle of Fall flavors. Earthy, sweet and spicy flavors that make me think of raging storms and falling leaves in a thousand different shades of red and yellow. It's cozy; sitting inside by the fire, layered in wool, and heating up by eating all these heated spices. Comfort. That's what it is.
Get a parchment paper and place either on a cookie sheet or just on the counter. Set aside.
In a small bowl, combine the sugar, maple syrup, nutmeg, cinnamon and sea salt.
Over medium-low heat add coconut oil to the pan and pour in the sugar mixture. Stir until it has melted and is a smooth consistency. Add the pecans and increase to medium heat, stir until every pecan is coated with the sugar mixture, and almost all the sugar has been soaked into the nuts.
Pour the pecans onto the prepared baking sheet, not overlapping the nuts and let it cool until cold. Sprinkle with sea salt if preferred (before cooling).
You can eat them pretty much just a few minutes after they're done, but they are much better when they are completely cold and the stickiness gone. About 1 hour.
Heat the oven to 180C (350F) and grease a pie pan of around 22 cm (9 inch).
Mix all the ingredients into a smooth consistency in a blender and pour everything into the greased pan.
Pop it in the oven for around 30-35 minutes. You want the top to set and edges start to be golden brown.
Let cool slightly and serve warm with with caramelized pecans and cream cheese topping, if desired.
Cream Cheese Topping
Add heavy cream, cream cheese, powdered sugar and vanilla in a bowl and whisk until it forms a smooth and creamy consistency. Do not over whisk as it may make the cream more buttery-like. Taste as you go along, start with no sugars and work your way up to the desired sweetness.