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Pumpkin Soufflé with Pecans and Coconut Chips

November 11, 2016 by Olya 13 Comments

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

Coconut flakes pair up very nicely with the sugary pecans in the topping. And the pumpkin soufflé itself is very soft and fluffy. What is pumpkin soufflé? It is a light sweet dish that you can use as a part of the traditional Thanksgiving meal. You can also serve it as a dessert. Instead of the pumpkin pie.

The souffle is 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!Pumpkin Soufflé with Pecans and Coconut ChipsAlthough very filling and nutritious, this soufflé is so light that you won’t feel stuffed at all.Perfect for that Thanksgiving feast! I would also recommend roasting your own pumpkin for this dish. But definitely do 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.

More delicious pumpkin recipes:

Quick Pumpkin Bread with Cream Cheese Filling
Pumpkin Pecan Crumble Muffins

What goes well with Pumpkin Souffle?

Roasted Brussels sprouts with butternut squash
Warm Quinoa and Brussels sprouts Salad in Honey Mustard
Zesty Brussels sprout Coleslaw with Horseradish
Brussels sprouts and Bacon Gratin

Print Recipe

Pumpkin Soufflé with Pecans and Coconut Chips

This is an easy and light version of a Pumpkin Soufflé. It tastes like a pie, but has a fluffier texture and without the hassle of a crust.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: pumpkin suffle
Servings: 8
Author: Olya

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

  • 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.
Nutrition Facts
Pumpkin Soufflé with Pecans and Coconut Chips
Amount Per Serving
Calories 470 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 84mg28%
Sodium 173mg8%
Potassium 306mg9%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 28g31%
Protein 6g12%
Vitamin A 10100IU202%
Vitamin C 3.1mg4%
Calcium 84mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Desserts, Holiday Recipes, Main Dishes Tagged With: Coconut, Pumpkin, Souffle

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If you liked or disliked the recipe - please leave your comment and STAR RATING in the comments section below! I look forward to new ideas and comments!

« Pumpkin Pecan Crumble Muffins
One Skillet Chicken with Green Beans and Mushrooms »

Reader Interactions

Comments

  1. Isobel

    October 29, 2019 at 5:44 am

    This recipe looks delicious! I have one question about the following direction —
    “Using electric mixer, beat eggs until nice and fluffy, in a different bowl. Carefully fold the eggs into the pumpkin mixture from step 3.”
    Should the egg whites be separated, then folded into the mixture to make this a true soufflé? Or not?
    Thanks!

    Reply
    • Olga

      October 30, 2019 at 11:46 am

      You don’t need to separate egg whites, I didn’t in this recipe.

      Reply
  2. Pierre

    November 17, 2017 at 8:42 am

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

    Reply
    • Olya at WhatsInThePan

      November 17, 2017 at 12:38 pm

      Love coconut chips!

      Reply
  3. Lori

    November 24, 2016 at 12:12 am

    There is melted butter in the ingredients with the milk and spices but no instructions about it?

    Reply
    • Olya

      November 24, 2016 at 11:46 am

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

      Reply
  4. Paula

    November 22, 2016 at 9:39 am

    Can this be made a day ahead?

    Reply
    • Olya

      November 22, 2016 at 7:40 pm

      Definitely. I actually find that this souffle consistency is a bit better if it’s made a day ahead.

      Reply
      • Jenn

        September 25, 2017 at 8:11 am

        If make by the day before how would you reheat it

        Reply
  5. Tammy

    November 19, 2016 at 3:48 am

    Can this be done with coconut milk or something other than evaporated milk or regular milk, in order to keep it Kosher?

    Reply
    • Olya

      November 19, 2016 at 4:05 pm

      Yes, instead of evaporated milk, use cream of coconut one to one ratio.

      Reply
  6. kim

    November 16, 2016 at 6:13 pm

    Looks awesome!
    Can this be done with yams?

    Reply
    • Olya

      November 17, 2016 at 1:59 am

      Yes, it can certainly be made with yams. I’ve done it with sweet potatoes in the past – it was very good.

      Reply

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