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This pumpkin bourbon breakfast soufflé featuring our organic pasture-raised eggs (although you could use any of our eggs!) is perfect for the fall Saturday mornings where time is not necessarily of the essence, but good food and company is!
6 Farmers Hen House eggs
1 tsp pumpkin spice
1 tsp vanilla extract
3 tbsp maple syrup
2 tbsp of honey
1 tbsp of bourbon
3/4 cup pumpkin purée (not filling)
Preferred cooking oil for greasing the pan
Dusting of confectioners’ sugar
Step 1
Preheat oven to 350 and grease a 9-inch pie pan with oil using a pastry brush or a paper towel to apply.
Step 2
Combine the eggs, pumpkin puree, pumpkin spice, vanilla, bourbon, honey, and maple syrup in a blender or food processor. Run until mixture is smooth and even consistency.
Step 3
Pour mixture into the prepared pie pan. Bake 30-35 minutes or until eggs are set and the top and edges are lightly golden brown.
Step 4
Let cool for 5 minutes and dust with confectioners’ sugar.
