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Pumpkin Soufflé
This is my take on a Jacques Pepin recipe he called pumpkin gratin. It feels more like a soufflé to me, but is a very simple baking process, so not to be fearful about going wrong with it. It is absolutely delicious. We've had it as a side dish, but I think it would be a wonderful main dish with perhaps a salad, bruschetta or some soup.
What you need
- 1 can 15oz pumpkin puree plain - no spices! (not pie filling)
- 3 eggs, beaten
- 1 cup half & half
- 1 cup grated cheese; cheddar or swiss
- 1/2 tsp kosher salt
- Fresh black pepper
- 2 Tablespoons grated romano or parmesan cheese
- Sweet or smoked paprika
How to make it
- Preheat oven to 400º
- Grease a 9 inch pie pan or similar size casserole
- In a bowl, combine eggs, pumpkin puree and half & half
- Stir in salt & pepper and cheese
- Pour into greased pan and sprinkle parm/romano evenly over top
- Dust lightly with paprika
- Bake 30-40 minutes until just set in the middle
- Cool about 5 minutes before digging in!
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