• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • What’s In The Pan?
  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday
  • Privacy Policy
  • CONTACT
  • Nav Social Menu

menu icon
go to homepage
  • About Me
  • Holiday
  • Popular
  • Pasta
  • Chicken
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Me
    • Holiday
    • Popular
    • Pasta
    • Chicken
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Pumpkin Soufflé with Pecans and Coconut Chips

    Nov 11, 2016 · 13 Comments

    10.1K shares
    • Facebook102
    • Email
    Jump to Recipe - Print Recipe

    Pumpkin Soufflé is an easy and light version of a traditional Thanksgiving pumpkin side dish. It also tastes like a pumpkin 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

    Pumpkin Soufflé basics

    What is pumpkin soufflé? It is a light sweet side 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.

    Coconut flakes pair up very nicely with the sugary pecans in the topping. And the pumpkin soufflé itself is very soft and fluffy.

    Pumpkin Soufflé with Pecans and Coconut Chips

    Why make pumpkin soufflé

    The soufflé 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!

    Although very filling and nutritious, this soufflé is so light that you won’t feel stuffed at all.Perfect for that Thanksgiving feast!

    Should I use canned of fresh pumpkin?

    Canned pumpkin is easy to work with and is perfect for pumpkin soufflé. 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

    Simply 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
    5 from 1 vote

    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
    • ¼ cup sugar
    • ½ cup flour
    • ⅓ cup butter, melted, slightly cooled
    • 2 eggs, lightly beaten
    • ⅓ cup evaporated milk

    Spices:

    • ½ teaspoon grated nutmeg
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground allspice

    Topping:

    • 1 cup chopped pecans
    • ⅔ cup brown sugar
    • ⅔ cup coconut chips, or shredded coconut
    • ⅓ cup butter, softened
    • ⅓ 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 ½ 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.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    Follow me on PINTEREST and FACEBOOK to get more recipe ideas!

    Save

    Save

    Save

    Save

    Save

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

    Reader Interactions

    Comments

    1. Isobel says

      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 says

        October 30, 2019 at 11:46 am

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

        Reply
    2. Pierre says

      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 says

        November 17, 2017 at 12:38 pm

        Love coconut chips!

        Reply
    3. Lori says

      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 says

        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 says

      November 22, 2016 at 9:39 am

      Can this be made a day ahead?

      Reply
      • Olya says

        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 says

          September 25, 2017 at 8:11 am

          If make by the day before how would you reheat it

          Reply
    5. Tammy says

      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 says

        November 19, 2016 at 4:05 pm

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

        Reply
    6. kim says

      November 16, 2016 at 6:13 pm

      Looks awesome!
      Can this be done with yams?

      Reply
      • Olya says

        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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Click on stars to rate the recipe!




    Primary Sidebar

    Hi, I'm Olya! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! More about me →

    Most Recent:

    • Italian Sausage and Spinach Pasta
    • Homemade Peach and Blueberry Puff Pastry Tart
    • Lemon Chicken and Rice
    • Brussels Sprouts and Ravioli in Maple Butter Sauce
    JOIN ME ON SOCIAL MEDIA

    Footer

    ↑ back to top

    • Privacy Policy
    • Contact Me
    • Work with me

    Copyright © 2021 Whatsinthepan.com