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!”
1hr 30mins
1 9x13 or larger baking dish

Ingredients Nutrition

  • 4 12 cups pumpkin (canned pumpkin may be used or pompuna)
  • 12 cup butter or 12 cup margarine, softened
  • 2 cups sugar
  • 12 teaspoon cinnamon
  • 12 teaspoon ginger
  • 6 eggs
  • 1 12 cups milk (1 can evaporated milk and enough water to make 1 1/2 cups)
  • 12 cup water (drained from cooked pompuna, or fresh water)
  • 12 teaspoon salt
  • 12 cup flour
  • 12 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 12 cup butter or 12 cup margarine
  • 1 cup pecans, chopped (or 1/2 cup wheat germ with nuts) (optional)


  1. Wash unpeeled pumpkin.
  2. Cut into small pieces, removing seeds.
  3. In saucepan, cover pumpkin with slightly salted water.
  4. Boil until soft.
  5. (Pumpkin may be roasted, if prefered).
  6. Remove from water; cool and peel.
  7. (set aside 1/2 cup water that pumpkin was boiled in) Mash pumpkin slightly.
  8. (If using canned pumpkin, pick up recipe at this point....).
  9. In large mixing bowl, cream together butter and sugar.
  10. Add remaining souffle ingredients and mix well.
  11. Pour mixture into 9x13 (or larger) baking dish.
  12. Bake at 350 for 1 hour, or until set in center.
  13. Combine topping ingredients.
  14. After souffle has baked, sprinkle topping over it and broil until golden brown.

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