Recipe by SilentCricket
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!
Top Review by Stella Mae
This is a different type of pumpkin dish, perfect for the holidays. I found that the recipe called for too much sugar, so I halved the amount in the souffle as well as in the topping. I also eliminated the water, and used four eggs rather than six. I think I'd add more ginger another time to give it extra zip. This basic recipe really is good, and was eaten up as soon as I served it!
- 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
- 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 See How It's Made
- 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!