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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. 1 can 15oz pumpkin puree plain - no spices! (not pie filling)
  2. 3 eggs, beaten
  3. 1 cup half & half
  4. 1 cup grated cheese; cheddar or swiss
  5. 1/2 tsp kosher salt
  6. Fresh black pepper
  7. 2 Tablespoons grated romano or parmesan cheese
  8. Sweet or smoked paprika

How to make it

  1. Preheat oven to 400º
  2. Grease a 9 inch pie pan or similar size casserole
  3. In a bowl, combine eggs, pumpkin puree and half & half
  4. Stir in salt & pepper and cheese
  5. Pour into greased pan and sprinkle parm/romano evenly over top
  6. Dust lightly with paprika
  7. Bake 30-40 minutes until just set in the middle
  8. Cool about 5 minutes before digging in!

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