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Looking for a new side dish? This easy and versatile pumpkin souffle casserole is great to serve at Thanksgiving or any other time of year. It can be made with pumpkin or butternut squash.
I love Thanksgiving dinner. The turkey, sides, pies…I want it all. And I generally want the same dishes for my dinner every year.
But sometimes…you discover a new dish that you just HAVE to add to your menu. And as you may know if you’re a fan of this site, in the South we LOVE our casseroles.
This pumpkin souffle casserole became part of my annual tradition about 15 years ago, and now I can’t imagine a Thanksgiving without it. Everyone loves it, and it’s become a staple.
I prepare this dish for Christmas as well, because it’s got those holiday flavors that just make you feel good inside. Try it out…I think you’re going to love it too!
Watch How to Make the Pumpkin Souffle Casserole
Canned Pumpkin or Fresh Pumpkin?
This recipe calls for canned pumpkin. However, you can certainly use fresh pumpkin. Use the same amount, so for example, use 15 oz of fresh pumpkin in place of the 15 oz of canned pumpkin. Follow these tips for preparing the pumpkin puree.
But canned pumpkin is easy and tastes great. Be aware that if you instead buy something called pumpkin pie filling, this will already have the pie spice in it, so leave out the spices if you’re using this option.
Side Dish? Or Dessert?
The pumpkin souffle is not just a great side dish. Add another half cup of sugar, and you’ve got yourself a dessert! If pie isn’t your thing, especially if you don’t like pie crust, this souffle is a wonderful alternative. Using souffle ramekins for the dessert-style preparation is perfect for a dinner party.
When making this dish as a dessert, you can add whipped cream or mini-marshmallows for an easy and tasty topping. Or, a little caramel sauce on top or a sprinkling of powdered sugar will dress your pumpkin soufflé up nicely.
Tips and Tricks for Pumpkin Souffle
This dish can be prepared in a casserole dish, souffle ramekins, or even a muffin tin. Just watch your cook times – the recipe is assuming a casserole dish is used, but the cook time will be shorter if using small containers.
No pumpkin? No problem. Butternut squash can also be used with this recipe. And the same easy 1:1 amount substitution rule applies to whether you choose canned or fresh squash.
If you don’t have all the individual spices on hand, you can substitute with a pumpkin pie spice blend. This can be more economical if you don’t do a lot of baking with these spices.
If using mini-marshmallows, sprinkle them on after the casserole has baked for about 45 to 55 minutes, and then finish the last 5 minutes of baking.
Making the Pumpkin Souffle Casserole
Ingredients
- 15 oz pumpkin or squash (1 can)
- 2 eggs
- 1 cup evaporated milk
- 1/2 cup self-rising flour
- 1/2 cup melted butter
- 1/2 tsp vanilla
- 1/2 cup brown sugar or white granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Directions
- Preheat your oven to 350 F (175 C).
- Whisk together the brown sugar, flour, and spices, until the dry ingredients are fully integrated.
- With a hand mixer, combine the pumpkin, eggs, evaporated milk, vanilla extract, and melted butter. Then mix the pumpkin mixture and dry mixture together, until well combined.
- Pour the pumpkin mixture into a casserole dish or into your ramekins or other souffle dishes.
- Bake the pumpkin souffle casserole for 45 minutes to 1 hour, until middle is set and knife comes out clean.
And if you love this pumpkin dish, you might also love our pumpkin pecan cobbler!
I hope you’ll enjoy our Pumpkin Souffle Casserole recipe!
Pumpkin Souffle Casserole
Ingredients
- 15 oz pumpkin (1 can)
- 2 eggs
- 1 cup evaporated milk
- 1/2 cup self-rising flour
- 1/2 cup butter melted
- 1/2 cup brown sugar can sub with white granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Instructions
- Preheat your oven to 350 F (175 C).
- Whisk together the brown sugar, flour, and spices until fully integrated.
- With a hand mixer, combine the pumpkin, eggs, evaporated milk, vanilla extract, and melted butter. Then mix the pumpkin mixture and dry mixture together, until well combined.
- Pour the pumpkin mixture into a casserole dish.
- Bake the casserole for 45 minutes to 1 hour, until middle is set and knife comes out clean.
Nutrition
what size casserole dish do you use? thank you.
Hi Tina. I use an 8×8 inch. If you’d like to use a larger casserole dish, just reduce the cook time accordingly.
Thank you, I am planning on doubling the recipe. Can the pumpkin soufflé casserole be served at room temperature, or is it better served right out of the oven? Looking forward to making this for Thanksgiving.
I think it’s best at room temp. (Which is the same temp I eat pumpkin pie.) And leftovers are fine eaten cold or just slightly warmed. Enjoy it. I am making it this year too.