Pumpkin Soufflé with Pecans and Coconut Chips

• Vegetarian

• Produce

  • 3 cups Pumpkin puree, canned or fresh

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/3 cup Evaporated milk

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 2/3 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/3 cup Flour
  • 1/2 tsp Nutmeg, grated
  • 1/4 cup Sugar

• Nuts & Seeds

  • 2/3 cup Coconut chips
  • 1 cup Pecans

• Dairy

  • 2/3 cup Butter

Found on whatsinthepan.com

Ingredients

• 3 cups pumpkin puree (canned or fresh)
• 1/4 cup sugar
• 1/3 cup butter, melted, slightly cooled
• 2 eggs, lightly beaten
• 1/3 cup evaporated milk
• 1/2 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 cup chopped pecans
• 2/3 cup brown sugar
• 2/3 cup coconut chips (or shredded coconut)
• 1/3 cup butter, softened
• 1/3 cup flour

Directions

• If using canned pumpkin, skip this step. Roast pumpkin in 400 degree oven for 45 minutes. When cool enough to handle, scoop out inside of pumpkin into separate bowl. Mash pumpkin until you have 3 cups of pumpkin puree. I recommend roasting the pumpkin a day in advance.
• Preheat oven to 350°F. Prepare the topping by mixing pecans, brown sugar, coconut chips and flour together. Then add softened butter and cut it into the dry ingredients with the fork until you have a good crumble topping. Set aside until Step 5.
• Mix all the filling ingredients: milk, melted butter, spices and sugar in a medium saucepan (or a bowl). Add pumpkin puree to that mixture and mix everything again. Set aside.
• Using electric mixer, beat eggs until nice and fluffy, in a different bowl. Carefully fold the eggs into the pumpkin mixture from step 3.
• Pour the resulting pumpkin mixture into a greased 8 x 11 casserole dish. Add the topping ingredients from Step 2 and spread it evenly on top.
• Bake for 40 minutes. Make sure to keep the oven door closed during the entire time.