Pumpkin Soufflé

Ingredients

  • ½ cup butter or margarine, softened
  • 2 cups sugar
  • 4.5 cups canned pumpkin (1 large and 1 small can)
  • ½ tsp. cinnamon
  • ½ tsp ginger
  • 6 eggs
  • 1-12oz. can evaporated milk
  • ½ cup water
  • ½ tsp. salt


    Topping:
  • ½ cup flour
  • ½ cup sugar
  • 1 tsp. cinnamon
  • 1 tsp ginger
  • ½ cup butter or margarine
  • 1 cup pecans (chopped)

    Directions

    In a large mixing bowl, cream together butter and sugar. Add remaining soufflé ingredients and mix well. Pour mixture into a greased 9x13” baking dish. Bake at 350° for 1 hour or until set in the center. Place all topping ingredients (except for pecans) in a small bowl. Using two knives, ‘cut’ ingredients together in a criss-cross fashion until well mixed. Stir in nuts. After soufflé has baked, sprinkle topping over it and broil until golden brown – watch closely. Serves 8 – 10
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