Pumpkin Soufflé Casserole


This pumpkin soufflé casserole is reminiscent of a sweet pumpkin dish I had in South Africa.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs


  • ½ cup white sugar

  • ½ cup unsalted butter, softened

  • 3 large eggs

  • 1 ½ cups pumpkin purée

  • 1 cup milk

  • ½ cup cake flour

  • 2 teaspoons baking powder

  • 1 pinch ground cinnamon, or more to taste


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

  2. Beat sugar, butter, and eggs with an electric mixer until smooth and creamy. Mix in pumpkin purée until well combined. Add milk, cake flour, and baking powder and mix until smooth. Pour mixture into the prepared baking dish and sprinkle cinnamon over top.

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


You can use margarine instead of butter. If you only have medium eggs, use four.

Nutrition Facts (per serving)

241 Calories
14g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 241
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 103mg 34%
Sodium 273mg 12%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Protein 5g
Vitamin C 2mg 10%
Calcium 131mg 10%
Iron 2mg 10%
Potassium 179mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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