Vanilla Infused Cranberry Pumpkin Souffle

• 2 cups can pumpkin puree
• 1 cup granulated sugar
• 3/4 cup whole milk
• 2 tablespoons all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon mace
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 2 teaspoons vanilla extract
• 4 eggs
• 1/4 pound butter
• 1 pinch salt
• 2 tablespoons confectioners sugar
• 1/4 cup dried cranberries
• 1/4 cup Navan Vanilla Liquer

1. In a small bowl place cranberries and Vanilla Liquer (Navan) set aside. In a mixing bowl add pumpkin, sugar, and milk,baking powder ,flour and melted butter and spices with whip attachment blend on medium adding eggs one at a time. increase speed for the last few minutes to assure eggs are well incorporated. Remove the bowl from the mixer stir in vanilla extract and cranberries that have soaked in the vanilla liquer. Pour into a casserole or souffle dish that has been buttered or coated with cooking spray.Bake at 350 degrees F. Approximately 1 hour or until set. once souffle is set and cooled slightly dust using sifter with confectioners sugar.

pumpkin puree, sugar, milk, flour, baking powder, mace, cinnamon, allspice, vanilla, eggs, butter, salt, confectioners sugar, cranberries, navan vanilla liquer

Taken from food52.com/recipes/19573-vanilla-infused-cranberry-pumpkin-souffle (may not work)