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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
Directions
- Pumpkin Souffle
-
Preheat oven to 350 F.
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In a med bowl, beat together the eggs, yogurt and sugar, then add butter and coconut milk and continue to beat until mixed.
-
Then add pumpkin puree and spice and mix thoroughly.
-
Pour into an 8"x 8" oven-to-table dish and bake for 35-40 minutes.
- Goat Cheese & Hazelnut Streussel
-
Mix all ingredients except butter in a medium bowl until evenly mixed.
-
Add butter and mix in with fingertips until small moist clumps form.
-
Spread mixture on rimmed baking sheet and bake for about 5 minutes. Stir, then continue baking for about 5 minutes longer until golden brown.
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