Pompuna (Pumpkin) Souffle
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“I'm posting this recipe in response to a request. It's a family favorite holiday tradition and the recipe is from the Caribbean island of Bonaire. This is a wonderful side dish, perfect with turkey or ham, that could almost be a dessert! Delicious!”
Pompuna (Pumpkin) Souffle
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READY IN:1hr 30mins |
SERVES:6-10 |
YIELD:1 9x13 or larger baking dish |
UNITS:US |
Ingredients Nutrition
SOUFFLE
- 4 1⁄2 cups pumpkin (canned pumpkin may be used or pompuna)
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 2 cups sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 6 eggs
- 1 1⁄2 cups milk (1 can evaporated milk and enough water to make 1 1/2 cups)
- 1⁄2 cup water (drained from cooked pompuna, or fresh water)
- 1⁄2 teaspoon salt
TOPPING
- 1⁄2 cup flour
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup pecans, chopped (or 1/2 cup wheat germ with nuts) (optional)
Directions
- Wash unpeeled pumpkin.
- Cut into small pieces, removing seeds.
- In saucepan, cover pumpkin with slightly salted water.
- Boil until soft.
- (Pumpkin may be roasted, if prefered).
- Remove from water; cool and peel.
- (set aside 1/2 cup water that pumpkin was boiled in) Mash pumpkin slightly.
- (If using canned pumpkin, pick up recipe at this point....).
- In large mixing bowl, cream together butter and sugar.
- Add remaining souffle ingredients and mix well.
- Pour mixture into 9x13 (or larger) baking dish.
- Bake at 350 for 1 hour, or until set in center.
- Combine topping ingredients.
- After souffle has baked, sprinkle topping over it and broil until golden brown.
- WATCH CLOSELY!
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Pompuna (Pumpkin) Souffle