This Pumpkin Souffle with Butter Pecans is a rich and creamy side dish that is perfect for Thanksgiving, Christmas, or any other special meal.
– 1 1/2 lbs cooked pumpkin – 2 large eggs – 1/2 cup brown sugar – 1/3 cup buttermilk, or half and half – 1/2 cup salted butter, melted – 1/4 tsp freshly grated nutmeg, more if you love it – fresh cracked black pepper to taste TOPPING – 1 cup chopped pecans – 2/3 cup all purpose flour – 2/3 cup brown sugar, don’t pack it down – 5 Tbsp unsalted butter, softened
Preheat oven to 350F. Add pumpkin, eggs, brown sugar, buttermilk, and melted butter to a food processor.
After 25 pulses, run the machine for a few seconds to purée the mixture. Allow some texture without overprocessing.
Season with pepper and nutmeg. If using unsalted butter, add salt to taste. Spread pumpkin puree evenly in a gratin dish.
Mix the topping ingredients in a bowl with a fork or fingertips until crumbly. Break up brown sugar clumps.
Crumble mixture over souffle. Bake for 40–45 minutes. Wrap the topping loosely in foil if it browns quickly.