Prep Time: 1 Hour 15 Minutes
Yields: 10–12 Servings
Comment: This delicious pumpkin
recipe is a sweet dish that would be a great side at any meal. You
can even enjoy this soufflé for a dessert by topping it with
powdered sugar or ice cream!
- 2 cups pumpkin purée*
- 1 cup half & half
- 1 cup sugar
- ½ cup flour
- ¾ tsp baking powder
- pinch salt
- 2 eggs
- 1 tsp vanilla
- ½ cup butter, melted
- cinnamon to taste
Preheat oven to 350°F. Combine all ingredients and blend well.
Pour into a greased 2-quart casserole dish or 9x13 inch glass dish.
Bake for 1 hour. Sprinkle with powdered sugar before serving. You
may wish to top the soufflé with miniature marshmallows and
bake for 10–15 more minutes until marshmallows are slightly
You can purchase canned pumpkin or make your own fresh purée
using. To make fresh pumpkin purée, cut a large pumpkin in
half and remove the stem and seeds. Cut into 2-inch squares. In
a large stockpot, place pumpkin squares and cover with water by
2 inches. Bring to a rolling boil and cook 20–30 minutes until
pumpkin is completely tender. Drain and cool under cold running
water. When completely cooled, scoop pumpkin off of the skin and
discard skin. Place cooked pumpkin into a food processor or blender
and process until smooth. Any remaining purée can be frozen
for up to a year.