Pumpkin Casserole/Souffle

Rating: 4.7 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A sweet pumpkin dish that I got in South Africa.

By Kattygirl

Gallery

Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Nutrition Info
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.

    Advertisement

  • Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.

  • Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

Cook's Note:

I recommend using 4 eggs if using medium.

Margarine can be used in place of butter.

Nutrition Facts

Per Serving:
322 calories; protein 6.3g; carbohydrates 33.6g; fat 18.9g; cholesterol 136.9mg; sodium 471mg. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Sugarplum
Rating: 5 stars
01/01/2015
I wanted to try something new and made this as a side dish for christmas dinner. It was really good! More like a dessert tho. Tasted alot like a pumpkin pie but with a fluffier texture and without the hassle of a crust. I really liked this and probably could have ate the whole dish myself! Read More
Helpful
(10)

Most helpful critical review

CatieR
Rating: 2 stars
07/12/2015
No flavor. Read More
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sugarplum
Rating: 5 stars
01/01/2015
I wanted to try something new and made this as a side dish for christmas dinner. It was really good! More like a dessert tho. Tasted alot like a pumpkin pie but with a fluffier texture and without the hassle of a crust. I really liked this and probably could have ate the whole dish myself! Read More
Helpful
(10)
PLR
Rating: 5 stars
02/21/2017
I cut down on the sugar and added salt/pepper/ & sage for a more savory version. Next time will try cutting down on the butter too. 450 burned top and sides before it set, so I also turned down the heat to 400 the 2nd time I made it. It's enough like pumpkin pie that my 9 year olds liked it and my husband said "you can make this again" which is high praise from him! Read More
Helpful
(3)
Stephanie Mamantov
Rating: 5 stars
07/17/2016
My family loved this! I modified it to meet my dietary needs. I used I Can't believe It's Butter Coconut Palm Sugar and Coconut flour and to give it more flavor I added 1/3 cup pure maple syrup. I also whipped the egg whites and butter and folded it in at the end. I baked fluff and had a great texture. Read More
Helpful
(2)
Advertisement
Jennifer
Rating: 5 stars
11/21/2014
After greasing my pan I lightly dusted with a 2:1 ratio of sugar and cinnamon. Additionally I separated the eggs and folded in the beaten egg whites as a last step. Great recipe. Read More
Helpful
(1)
Amy Williams
Rating: 5 stars
10/03/2017
The dish was absolutely perfect and delectable. The only change I made was because I didn't have any cake flour -so I substituted it with 1 tbsp of cornstarch and the rest of the 1/2 cup with all purpose flour. Read More
Helpful
(1)
Salina Rubio
Rating: 5 stars
07/23/2016
Nice flavor and texture! I used a Japanese Kabocha pumpkin for this. I dusted top with cinnamon but it turned burnt brown by 40min. I should have covered w foil. Scraped burnt looking top off though and taste was wonderful. Read More
Helpful
(1)
Advertisement
Buckwheat Queen
Allstar
Rating: 4 stars
08/21/2017
The oven temperature on this recipe needs to be reduced. At 18 minutes it was almost burnt on top and the edges yet still raw in the middle. I made this using gluten free flour and four medium eggs (as mentioned in the notes). It is very very good. I will definitely make it again. It was an excellent complement to baked chicken. Thank you for the recipe. Read More
Helpful
(1)
Ann-in-Japan
Rating: 5 stars
03/14/2016
Love this recipe! Sometimes I add a little extra sugar. Read More
Linda W.
Rating: 5 stars
04/12/2020
Very moist. I used artificial sweetner instead of sugar and it turned out fine. Shared with friends, and they loved it. Watch the bake time as it browns quickly. Read More
CatieR
Rating: 2 stars
07/12/2015
No flavor. Read More
More Reviews
© Copyright 2022 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/19/2022