Butter Pecan Pumpkin Souffle
This Butter Pecan Pumpkin Souffle is a decadently delicious side dish for Thanksgiving, Christmas, or any special meal.
Servings: 8 servings
Equipment
- 1.5 quart casserole or gratin dish
Ingredients
- 1 1/2 lbs cooked pumpkin
- 2 large eggs
- 1/2 cup brown sugar
- 1/3 cup buttermilk, or half and half
- 1/2 cup salted butter, melted
- 1/4 tsp freshly grated nutmeg, more if you love it
- fresh cracked black pepper to taste
topping
- 1 cup chopped pecans
- 2/3 cup all purpose flour
- 2/3 cup brown sugar, don't pack it down
- 5 Tbsp unsalted butter, softened
Instructions
- Set the oven to 350F
- Put the pumpkin in the bowl of a food processor and add the eggs, brown sugar, buttermilk, and melted butter. Pulse about 25 times, and then run the machine for an additional few seconds to completely puree the mixture. A little texture is ok, don't over-process. Season with the nutmeg, and pepper. Note: if you use unsalted butter, add salt to taste as well.
- Turn the pumpkin puree into a gratin dish and spread out evenly.
- Blend the topping ingredients together in a bowl, tossing with a fork or your fingers until crumbly. Make sure to break up any clumps of brown sugar. Crumble the mixture evenly over the souffle.
- Bake for about 40-45 minutes. If the topping browns too quickly, cover it loosely with foil.
Nutrition
Calories: 471 kcal · Carbohydrates: 49 g · Protein: 5 g · Fat: 30 g · Saturated Fat: 13 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 97 mg · Sodium: 189 mg · Potassium: 321 mg · Fiber: 4 g · Sugar: 35 g · Vitamin A: 13901 IU · Vitamin C: 4 mg · Calcium: 84 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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