Pompuna (pumpkin) Souffle

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 4 1/2 cups pumpkin (canned pumpkin may be used or pompuna)
• 1/2 cup butter or 1/2 cup margarine, softened
• 2 cups sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 6 eggs
• 1 1/2 cups milk (1 can evaporated milk and enough water to make 1 1/2 cups)
• 1/2 cup water (drained from cooked pompuna, or fresh water)
• 1/2 teaspoon salt
• 1/2 cup flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 cup butter or 1/2 cup margarine
• 1 cup pecans, chopped (or 1/2 cup wheat germ with nuts) (optional)

Recipe

• 1 wash unpeeled pumpkin.
• 2 cut into small pieces, removing seeds.
• 3 in saucepan, cover pumpkin with slightly salted water.
• 4 boil until soft.
• 5 (pumpkin may be roasted, if prefered).
• 6 remove from water; cool and peel.
• 7 (set aside 1/2 cup water that pumpkin was boiled in) mash pumpkin slightly.
• 8 (if using canned pumpkin, pick up recipe at this point....).
• 9 in large mixing bowl, cream together butter and sugar.
• 10 add remaining souffle ingredients and mix well.
• 11 pour mixture into 9x13 (or larger) baking dish.
• 12 bake at 350 for 1 hour, or until set in center.
• 13 combine topping ingredients.
• 14 after souffle has baked, sprinkle topping over it and broil until golden brown.
• 15 watch closely!