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, salt, and pepper.
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.
https://theviewfromgreatisland.com/butter-pecan-pumpkin-souffle-recipe/ October 18, 2018