My grandmother made this recipe. A Transylvanian Saxon, she was! The effort was worthwhile since this soup is fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- ½ cup white sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 ½ cups pumpkin purée
- 1 cup milk
- ½ cup cake flour
- 2 teaspoons baking powder
- 1 pinch ground cinnamon, or more to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
- Beat sugar, butter, and eggs with an electric mixer until smooth and creamy. Mix in pumpkin purée until well combined. Add milk, cake flour, and baking powder and mix until smooth. Pour mixture into the prepared baking dish and sprinkle cinnamon over top.
- Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.
- You can use margarine instead of butter. If you only have medium eggs, use four.
Reviews
I cut down on the sugar and added salt/pepper/ & sage for a more savory version. Next time will try cutting down on the butter too. 450 burned top and sides before it set, so I also turned down the heat to 400 the 2nd time I made it. It’s enough like pumpkin pie that my 9 year olds liked it and my husband said “you can make this again” which is high praise from him! Also make this for summer campers at work and sell it as “pumpkin pie without the crust” and even with less sugar and butter they love it! I have made it with canned pumpkin, fresh and frozen homegrown and store bought butternut squash- great every time!!
I am giving this 5 stars but, like others, I made a few adjustments. I was afraid that the recipe, as written, did not have enough spice. We added 1 tsp cinnamon, 1/2 teaspoon ginger, and 1/4 tsp cloves. Also, this can simply take one #10 can of plain pumpkin. Makes it easier. Next time we will be trying 1/2 brown sugar and 1/2 white sugar, which might give it a bit more depth. All in all a very good recipe though, given it’s ability to be “fooled around with”. 😉
It was amazing. I was a bit sceptical as to how it would turn out because I doubled the ingredients to make it bigger so I thought maybe I had done something wrong because after I’ve mixed all the ingredients together my mixture was very very thin( So thin that I couldn’t even use my hand mixer because the batter would fly everywhere as soon as I turn it on). Nonetheless it turned out amazing. However, I took the advice from the previous reviews and baked my soufflé at a lower heat, 180 degrees Celsius to be exact. And I just kept it in for longer, I think about 1 and a half hours, I didn’t actually keep count. I just watched it every now and then and did the toothpick test. The toothpick does not come out completely clean but you can taste the bits on the toothpick that it’s done. I let it cool down and served with cream. This will definitely be a staple desert on a Sunday. Thank you for sharing this recipe with us Kattygirl. I’m South African and I had no idea that you could do this with a pumpkin.
Very moist. I used artificial sweetner instead of sugar and it turned out fine. Shared with friends, and they loved it. Watch the bake time as it browns quickly.
I love this recipe. We make it every year for Thanksgiving and Christmas.
Tasty and not too sweet, which is how I like it. Also, added spices like cinnamon and nutmeg. Used gluten-flour instead, and it turned out great.
Been struggling to fall back in love with pumpkin, but this restores my faith. Used a few tbsp less sugar and improvised my own cake flour (with some white starch that may be corn or may be tapioca) but otherwise followed this precisely. Outside developed a bruleed-tasting crust–pretty burnt, though I liked it. Shocking. I’ve never had a souffle before but it’s safe to say this rookie version has me obsessed due both to the texture and the flavor, which is pretty much pure pumpkin, with a little buttery caramel in the background. I didn’t think that was possible. Pumpkin spice desserts don’t hold a candle to this.
The dish was absolutely perfect and delectable. The only change I made was because I didn’t have any cake flour -so I substituted it with 1 tbsp of cornstarch and the rest of the 1/2 cup with all purpose flour.
This is definitely going in my “Get Me A Husband” file. I used cinnamon, brown sugar, maple syrup, plus maple extract, and coconut milk. It was creamy with a beautiful maple finish and just the right amount of sweet which was balance perfectly with saltiness of the salted butter. Next time, I will use coconut flour and more spices.
The oven temperature on this recipe needs to be reduced. At 18 minutes it was almost burnt on top and the edges yet, still raw in the middle. I made this using gluten free flour and four medium eggs (as mentioned in the notes). It is very, very good. I will definitely make it again. It was an excellent complement to baked chicken. Thank you for the recipe.
My husband is on a gluten and sugar free food plan. I used coconut flour and splenda. I separated the eggs and put the whites in a metal pan with the beaters and put them in the freezer while i made the rest of pie. Added 1 teaspoon (tsp)vanilla, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger and 1/8 tsp cloves. Sprayed the pan with Pam and sprinkled the pan with a combo of 1 Tablespoon splenda and 1/4 tsp cinnamon. Then added leftover cinnamon/splenda combo to egg whites and beat until stiff, folded them in and baked in a 8″ cake pan (that’s all I had). My husband was very upset with me for having some. “I can’t believe you took some of MY pie” needless to say he LOVED it. Making it again today and making my own dessert.
Nice flavor and texture! I used a Japanese Kabocha pumpkin for this. I dusted top with cinnamon but it turned burnt brown by 40min. I should have covered w foil. Scraped burnt looking top off though and taste was wonderful.
My family loved this! I modified it to meet my dietary needs. I used I Can’t believe It’s Butter, Coconut Palm Sugar, and Coconut flour, and to give it more flavor I added 1/3 cup pure maple syrup. I also whipped the egg whites and butter and folded it in at the end. I baked fluff and had a great texture.
Great basic recipe! Very nice change from sweet potato! I added Indian spices and it was really delightful!
Love this recipe! Sometimes I add a little extra sugar.
I made it the first time for Thanksgiving and used 2% Milk and coconut sugar. I also added 3 tsp of pumpkin pie spice. It was good but I could have cooked it a little longer. Anyone thinking it may be bland should add pumpkin pie spice, I use this for sweet potatoes all the time. I’m making it today using heavy cream instead of milk, still using the lower glycemic coconut sugar. I will cook for 50 minutes this time. We will see.
No flavor.
I wanted to try something new and made this as a side dish for christmas dinner. It was really good! More like a dessert tho. Tasted alot like a pumpkin pie but with a fluffier texture and without the hassle of a crust. I really liked this and probably could have ate the whole dish myself!
After greasing my pan I lightly dusted with a 2:1 ratio of sugar and cinnamon. Additionally, I separated the eggs and folded in the beaten egg whites as a last step. Great recipe.