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Pumpkin Casserole/Souffle
November 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 tapioca) but otherwise followed this precisely. Outside developed a bruleed-tasting crust--pretty burnt, though I liked it. Shocking. I've never had a souffle before but it's safe to say this rookie version has me obsessed due both to the texture and the flavor, which is pretty much pure pumpkin, with a little buttery caramel in the background. I didn't think that was possible. Pumpkin spice desserts don't hold a candle to this.

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