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Pumpkin Soufflé Casserole

Pumpkin Soufflé Casserole — a recipe, 8 ingredients, about 60 min.

60 min

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ cup white sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1½ cups pumpkin purée
  • 1 cup milk
  • ½ cup cake flour
  • 2 teaspoons baking powder
  • 1 pinch ground cinnamon, or more to taste
Make it lactose-friendly
  • ½ cup unsalted butter, softened → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 450 °F (230 °C), and grease the baking dish.
  2. Use the electric mixer to beat together sugar, butter, and eggs until smooth and creamy.
  3. Mix in pumpkin purée until well combined.
  4. Add milk, cake flour, and baking powder, and mix until smooth.
  5. Pour mixture into the prepared baking dish, and sprinkle cinnamon over top.
  6. Bake in the heated oven until it is set in the middle, 45 minutes or more.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0