• Cooking Time: 30
  • Servings: 6-8
  • Preparation Time: 10


This quick and easy recipe is adapted from my friend Tammy's amazing sweet potato souffle. It is a perfect addition to a Thanksgiving or Christmas meal. It can be doubled easily, simply use a 13x9 pan instead of a 9x9.


  • Reynolds® Parchment Paper
  • for custard-
  • 1 15 oz can of pumpkin, or sweet potato
  • 2/3 cup sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/4 stick butter, melted
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • for Topping
  • 1/2 cup light brown sugar
  • 1/4 stick butter, very cold
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup chopped nuts, pecans preferred


  • Preheat oven to 350. Mix the custard ingredients in a medium bowl until well combined. For the topping, use a smaller bowl and use a fork to blend cold butter into the dry ingredients until you have a coarse mix. Using Reynolds® Parchment Paper, line a 9x9 glass baking dish, Pour in your pumpkin mixture, and top with the streusel. Bake for around 30 minutes, or until topping is lightly browned and crisp. Serve with whipped cream. Can be made a day ahead, simply keep covered in the fridge.

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