Author Notes
This is a collaborative recipe that my mother and I came up with, which was derived from an old carrot souffle recipe that we modified by substituting the pumpkin for the carrots and the addition of cranberries and spices seemed to speak holiday comfort food. —Adrian V. Mabon
Ingredients
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2 cups
can pumpkin puree
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1 cup
granulated sugar
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3/4 cup
whole milk
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2 tablespoons
all purpose flour
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
mace
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1/2 teaspoon
cinnamon
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1/8 teaspoon
allspice
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2 teaspoons
vanilla extract
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4
eggs
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1/4 pound
butter
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1
pinch salt
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2 tablespoons
confectioners sugar
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1/4 cup
dried cranberries
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1/4 cup
Navan Vanilla Liquer
Directions
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In a small bowl place cranberries and Vanilla Liquer (Navan) set aside. In a mixing bowl add pumpkin, sugar, and milk,baking powder ,flour and melted butter and spices with whip attachment blend on medium adding eggs one at a time. increase speed for the last few minutes to assure eggs are well incorporated. Remove the bowl from the mixer stir in vanilla extract and cranberries that have soaked in the vanilla liquer. Pour into a casserole or souffle dish that has been buttered or coated with cooking spray.Bake at 350 degrees F. Approximately 1 hour or until set. once souffle is set and cooled slightly dust using sifter with confectioners sugar.
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