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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.
Course Side Dish
Cuisine American
Keyword pumpkin suffle
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 470kcal
Author Olga



  • 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.


Calories: 470kcal | Carbohydrates: 44g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 173mg | Potassium: 306mg | Fiber: 4g | Sugar: 28g | Vitamin A: 202% | Vitamin C: 3.7% | Calcium: 8.4% | Iron: 13.1%