Pumpkin Soufflé with Pecans and Coconut Chips

This is an easy and light version of a Pumpkin Soufflé and is also a great alternative to the traditional pumpkin pie. It tastes like a pie, but has a fluffier texture and without the hassle of a crust.
Pumpkin Soufflé, Pecans, Coconut Chips

It’s a light sweet dish that can be used a part of the traditional Thanksgiving meal or served as a dessert instead of the pumpkin pie.
Pumpkin Soufflé with Pecans and Coconut ChipsIt’s great for those who love pumpkin pie, but are on a diet or gluten intolerant (did I not mention yet that there is no pie shell here?!).
Pumpkin Soufflé with Pecans and Coconut ChipsThis pumpkin soufflé has been a staple out our Thanksgiving dinner since 2009 and I absolutely love it. So yummy and so simple!
Pumpkin Soufflé with Pecans and Coconut ChipsAlthough very filling and nutritious, this soufflé is so light that you won’t feel stuffed at all after having it. Perfect for that Thanksgiving feast!
Pumpkin Soufflé with Pecans and Coconut ChipsI would also recommend roasting your own pumpkin for this dish, but doing it a day in advance to save time. You can actually make the entire pumpkin mixture (without the eggs) one day ahead.
Pumpkin Soufflé with Pecans and Coconut Chips
And I promise, you will not even miss the pumpkin crust!
Pumpkin Soufflé with Pecans and Coconut Chips
To make it dairy free: replace butter with dairy free butter (such as Earth Balance) and evaporated milk with cream of coconut.

Pumpkin Soufflé with Pecans and Coconut Chips

Pumpkin Soufflé with Pecans and Coconut Chips


  • 3 cups pumpkin puree (canned or fresh)
  • 1/4 cup sugar
  • 1/3 cup butter, melted, slightly cooled
  • 2 eggs, lightly beaten
  • 1/3 cup evaporated milk
  • Spices:
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Topping:
  • 1 cup chopped pecans
  • 2/3 cup brown sugar
  • 2/3 cup coconut chips (or shredded coconut)
  • 1/3 cup butter, softened
  • 1/3 cup flour


  1. If using canned pumpkin, skip this step. Roast pumpkin in 400 degree oven for 45 minutes. When cool enough to handle, scoop out inside of pumpkin into separate bowl. Mash pumpkin until you have 3 cups of pumpkin puree. I recommend roasting the pumpkin a day in advance.
  2. Preheat oven to 350°F. Prepare the topping by mixing pecans, brown sugar, coconut chips and flour together. Then add softened butter and cut it into the dry ingredients with the fork until you have a good crumble topping. Set aside until Step 5.
  3. Mix all the filling ingredients: milk, melted butter, spices and sugar in a medium saucepan (or a bowl). Add pumpkin puree to that mixture and mix everything again. Set aside.
  4. Using electric mixer, beat eggs until nice and fluffy, in a different bowl. Carefully fold the eggs into the pumpkin mixture from step 3.
  5. Pour the resulting pumpkin mixture into a greased 8 x 11 casserole dish. Add the topping ingredients from Step 2 and spread it evenly on top.
  6. Bake for 40 minutes. Make sure to keep the oven door closed during the entire time.

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10 thoughts on “Pumpkin Soufflé with Pecans and Coconut Chips”

  1. You say to, “Mix milk, spices and sugar in a medium saucepan.” But you give no instruction on how to cook it. What temperature, how long???

    1. At this point you don’t cook them yet. You mix milk, spices and sugar together, then add pumpkin puree and mix all these ingredients very well. After that add lightly beaten eggs. Mix everything again. That completes the pumpkin mixture and at this point the entire thing goes into the casserole dish. Then you add the topping. 40 minutes later you will have the most delicious and light pumpkin souffle.

    1. Lori, thank you for pointing it out. I updated the Instructions section and added melted butter into the filling preparation (Step 3).

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