Pumpkin Souffle with Goat Cheese & Hazelnut Streusel Recipe on Food52

Make Ahead

Pumpkin Souffle with Goat Cheese & Hazelnut Streusel

August 20, 2019
0 Ratings
  • Serves 8
Ingredients
  • Pumpkin Souffle
  • 1/2 cup unsalted butter, melted
  • 1/2 cup greek yogurt
  • 1/2 cup coconut milk
  • 15 ounces pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 6 large eggs
  • 1/4 cup sugar
  • Goat Cheese & Hazelnut Streussel
  • 1/2 cup all purpose unbleached flour
  • 1/2 cup hazelnuts, chopped
  • 1/3 cup light brown sugar
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, at room temp cut in pieces
  • 8 ounces crumbled goat cheese
In This Recipe
Directions
  1. Pumpkin Souffle
  2. Preheat oven to 350 F.
  3. In a med bowl, beat together the eggs, yogurt and sugar, then add butter and coconut milk and continue to beat until mixed.
  4. Then add pumpkin puree and spice and mix thoroughly.
  5. Pour into an 8"x 8" oven-to-table dish and bake for 35-40 minutes.
  1. Goat Cheese & Hazelnut Streussel
  2. Mix all ingredients except butter in a medium bowl until evenly mixed.
  3. Add butter and mix in with fingertips until small moist clumps form.
  4. Spread mixture on rimmed baking sheet and bake for about 5 minutes. Stir, then continue baking for about 5 minutes longer until golden brown.

See what other Food52ers are saying.

    2 Reviews

    Diane September 28, 2015
    I assume you just put the streussel on the souffle when both are cooked/baked?
     
    Diane September 28, 2015
    This sounds interesting. I am going to try it (and switch out sugar for honey).