Pumpkin Casserole/Souffle

Pumpkin Casserole/Souffle

Kattygirl

"A sweet pumpkin dish that I got in South Africa."
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Ingredients

1 h servings 321 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
  2. 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.
  3. Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

Footnotes

  • Cook's Note:
  • I recommend using 4 eggs if using medium.
  • Margarine can be used in place of butter.

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

No flavor.

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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...

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...

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.

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...

Great basic recipe! Very nice change from sweet potato! I added Indian spices and it was really delightful!

Love this recipe! Sometimes I add a little extra sugar.

I made it the first time for Thanksgiving and used 2% Milk and coconut sugar. I also added 3 tsp of pumpkin pie spice. It was good but I could have cooked it a little longer. Anyone thinking it ...

No flavor.

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