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.
Coconut flakes pair up very nicely with the sugary pecans in the topping.
And the souffle itself is very soft and fluffy.
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.
It’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?!).
This pumpkin soufflé has been a staple out our Thanksgiving dinner since 2009 and I absolutely love it. So yummy and so simple!
Although 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!
I 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 pumpkin suffle dairy free
Replace butter with dairy free butter (such as Earth Balance) and evaporated milk with cream of coconut.
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.
- 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
- 1/2 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 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
Note: 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.
- 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.
- 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.
- Using electric mixer, beat eggs until nice and fluffy, in a different bowl. Carefully fold the eggs into the pumpkin mixture from step 3.
- 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.
- Bake for 40 minutes. Make sure to keep the oven door closed during the entire time.
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What a great use of coconut chips. When combined with the caramalized pecans the taste was heavenly! Thank you for the great recipe.
Love coconut chips!
There is melted butter in the ingredients with the milk and spices but no instructions about it?
Lori, thank you for pointing it out. I updated the Instructions section and added melted butter into the filling preparation (Step 3).
Can this be made a day ahead?
Definitely. I actually find that this souffle consistency is a bit better if it’s made a day ahead.
If make by the day before how would you reheat it
Can this be done with coconut milk or something other than evaporated milk or regular milk, in order to keep it Kosher?
Yes, instead of evaporated milk, use cream of coconut one to one ratio.
Looks awesome!
Can this be done with yams?
Yes, it can certainly be made with yams. I’ve done it with sweet potatoes in the past – it was very good.