Pumpkin Soufflé Casserole — a light-but-lush pumpkin custard that bakes to a delicate souffle-like texture. Sweetened and spiced with cinnamon, this casserole is a festive dessert or special-occasion side that delivers comfort and autumn flavor.
Prep Time: 15 mins • Cook Time: 45 mins • Total Time: 1 hr • Servings: 8
Ingredients
- ½ cup granulated white sugar
- ½ cup unsalted butter, softened (or substitute margarine)
- 3 large eggs
- 1½ cups pumpkin purée (canned or homemade)
- 1 cup milk
- ½ cup cake flour (or substitute all-purpose for slightly denser texture)
- 2 tsp baking powder
- Pinch of ground cinnamon (or more to taste)
- Optional: powdered sugar for dusting, whipped cream for serving
Directions
- Preheat & prepare pan: Preheat oven to 450°F (230°C). Grease a 9-inch square baking dish.
- Cream sugar & butter: In a mixing bowl, beat sugar, softened butter, and eggs with an electric mixer until smooth and creamy.
- Add pumpkin & drys: Mix in pumpkin purée until blended. Add milk, cake flour and baking powder; mix until completely smooth. Pour mixture into prepared dish and dust the top with cinnamon.
- Bake: Bake 45–60 minutes until the center is set and the top is lightly golden. A tester inserted in the center should come out mostly clean. Cool slightly before serving.
Cook’s Note
- If using medium eggs, increase to four. For a lighter souffle lift, fold 1/4 cup whipped egg whites into the batter before baking. Serve warm with a dollop of whipped cream or a dusting of powdered sugar.
Nutrition Facts (per serving)
Calories 241 • Fat 14g • Saturated Fat 8g • Cholesterol 103mg • Sodium 273mg • Carbs 25g • Fiber 2g • Protein 5g • Vitamin C 2mg • Calcium 131mg • Iron 2mg • Potassium 179mg