Pureed pumpkin is baked with eggs, milk and flour creating a sweet baked souffle-style dessert.
I wanted to try something new and made this as a side dish for christmas dinner. It was really good! More like a dessert tho. Tasted alot like a pumpkin pie but with a fluffier texture and without the hassle of a crust. I really liked this and probably could have ate the whole dish myself! - 01 Jan 2015 (Review from Allrecipes US | Canada)
My family loved this! I modified it to meet my dietary needs. I used I Can't believe It's Butter, Coconut Palm Sugar, and Coconut flour, and to give it more flavor I added 1/3 cup pure maple syrup. I also whipped the egg whites and butter and folded it in at the end. I baked fluff and had a great texture. - 17 Jul 2016 (Review from Allrecipes US | Canada)
The oven temperature on this recipe needs to be reduced. At 18 minutes it was almost burnt on top and the edges yet, still raw in the middle. I made this using gluten free flour and four medium eggs (as mentioned in the notes). It is very, very good. I will definitely make it again. It was an excellent complement to baked chicken. Thank you for the recipe. - 21 Aug 2017 (Review from Allrecipes US | Canada)