1 hr 30 mins
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!
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9x13 or ...
Units: US | Metric
- 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
- 1Wash unpeeled pumpkin.
- 2Cut into small pieces, removing seeds.
- 3In saucepan, cover pumpkin with slightly salted water.
- 4Boil until soft.
- 5(Pumpkin may be roasted, if prefered).
- 6Remove 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....).
- 9In large mixing bowl, cream together butter and sugar.
- 10Add remaining souffle ingredients and mix well.
- 11Pour mixture into 9x13 (or larger) baking dish.
- 12Bake at 350 for 1 hour, or until set in center.
- 13Combine topping ingredients.
- 14After souffle has baked, sprinkle topping over it and broil until golden brown.
- 15WATCH CLOSELY!
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Nutritional Facts for Pompuna (Pumpkin) Souffle
Serving Size: 1 (221 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 769.8
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 22.4 g
- Cholesterol 301.3 mg
- Sodium 513.3 mg
- Total Carbohydrate 100.9 g
- Dietary Fiber 1.0 g
- Sugars 84.9 g
- Protein 10.6 g