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Souffle
Make Ahead
Pumpkin Souffle with Goat Cheese & Hazelnut Streusel
by:
Adri_LifeNourished
November 21, 2012
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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
Directions
Pumpkin Souffle
Preheat oven to 350 F.
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.
Tags:
Souffle
Egg
Milk/Cream
Pumpkin
Make Ahead
Serves a Crowd
Fall
Christmas
Thanksgiving
Vegetarian
Side
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2 Reviews
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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).
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