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My review
Pumpkin Casserole/Souffle
1
Kattygirl
"A sweet pumpkin dish that I got in South Africa."
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Ingredients
1 h servings 321Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
- 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.
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Footnotes
- Cook's Note:
- I recommend using 4 eggs if using medium.
- Margarine can be used in place of butter.
Nutrition Facts
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Reviews
Read all reviews 1516 Ratings
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Most helpful positive review
1/1/2015
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 with...
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1/1/2015
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 with...
7/17/2016
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 s...
10/3/2017
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 a...
8/21/2017
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 ...
2/21/2017
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 ...
7/23/2016
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 t...
11/20/2014
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.
10/10/2019
Tasty and not too sweet, which is how I like it. Also, added spices like cinnamon and nutmeg. Used gluten-flour instead, and it turned out great.
11/28/2018
Been struggling to fall back in love with pumpkin, but this restores my faith. Used a few tbsp less sugar and improvised my own cake flour (with some white starch that may be corn or may be tapi...