Pumpkin Soufflé Casserole
This recipe for pumpkin soufflé casserole is adapted from one posted on Allrecipes.
Ingredients
- 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
Ingredients for 4 servings (1 kg) · the original recipe
Method
- 1
Preheat the oven to 450 °F (230 °C), and grease the baking dish.
Oven - 2
Use the electric mixer to beat together sugar, butter, and eggs until smooth and creamy.
Mixer - 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.
Oven - 6
Bake in the heated oven until it is set in the middle, 45 minutes or more.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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