Pumpkin Souffle

Calling all Pumpkin Pie fans! Think outside the crust this Thanksgiving (It’s the filling we’re all after anyway).  Try my fantastic tasting and creative twist on the traditional pie as part of your celebratory feast. No need to wait for dessert. It’s sure to get passed around the table for second helpings. Best of all, it’s crazy-simple to make. Blitz all of the ingredients in the blender, pour, and bake. For more texture throw some pecans on top. Easy and delicious! Serve warm from the oven or slightly chilled. Oh My Gourd! Yeah, it’s that good. Your tastebuds (and family) will thank you.

3 lb. pumpkin puree, 4 large eggs (beaten) 1/3 c. brown sugar, 1/4 c. unsalted butter (melted), 1 Tbsp. baking powder, 2 tsp. orange zest, 1 Tbsp. orange juice, 1/4 tsp. pumpkin pie spice, 1/2 tsp. cinnamon, 1 tsp. salt. Preheat oven 350F. Oil a 2-qt. baking dish. Puree all of the ingredients in a blender or food processor. Pour into your dish. Bake for 50-60 minutes. Add the nut topping the final 20 minutes.


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