Preheat oven to 425°

Bring egg whites to stiff peaks. About 4 minutes on high.

In a large separate bowl, mixed eggs, pumpkin, and coconut milk.

Add Swerve, pie spice, salt, and vanilla into egg whites and mix well

Fold egg white mixture into pumpkin mixture and portion out in six ramekins in a water bath. The water bath is important because it helps prevent the bottom of the ramekins from burning.

Bake for 15 minutes at 425°

After 15 minutes lower the temperature to 350 and continue baking for 30 minutes. Check intimately to make sure they don’t burn.

You can top with the swerve confectioners or Reddi Whip zero/fat free for an added flourish!

Soufflés are generally eaten hot, but this one holds up to eating cold as well!