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.
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Coconut chips pair up very nicely with the sugary pecans in the topping
post-1-2And the souffle itself is very soft and fluffy.
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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 don’t want to bother with the crust (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.

And I promise, you will not even miss the pumpkin pie crust!

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

Ingredients

    Filling:
  • 2 cups pumpkin puree (canned or fresh)
  • 1/4 cup sugar
  • 1/2 cup flour
  • 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

Instructions

  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 375°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 1/2 cups flour and 2 cups 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.
http://whatsinthepan.com/2016/11/pumpkin-casserole/

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

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

  1. What a great use of coconut chips. When combined with the caramalized pecans the taste was heavenly! Thank you for the great recipe.

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