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+ servings
Pumpkin Pie Dutch Baby
Prep Time
5 mins
Cook Time
20 mins

This Pumpkin Pie Dutch Baby Recipe has all the fabulous fall flavor you love in a puffy, golden oven-baked pancake.

Course: Breakfast
Cuisine: American, German
Keyword: Pumpkin Pie Dutch Baby Recipe
Servings: 4
Calories: 258 kcal
  • 4 tablespoons butter, salted
  • 3 eggs, large
  • 2/3 cup flour
  • 1/2 cup milk, whole
  • 2 tablespoons pumpkin puree
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger, ground
  • 1/4 teaspoon cloves, ground
  1. Preheat the oven to 425 degrees Fahrenheit.

  2. Place the butter in a 9 or 10" cast iron skillet. Bake the skillet with the butter in the bottom in the oven for 5 minutes until the butter is melted and bubbly.

  3. Place the remaining ingredients in the blender, starting with the eggs, and blend until combined and frothy.

  4. Pour the batter into the preheated skillet over the melted butter.

  5. Bake for 15-20 minutes until the edges have risen, browned, and the center is soft-set to the touch.

  6. Serve warm with maple syrup, powdered sugar, and whipped cream if desired.

Recipe Notes

Nutrition is approximate.

Cook time can very with the size of the cast iron skillet.

Nutrition Facts
Pumpkin Pie Dutch Baby
Amount Per Serving
Calories 258 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 156mg52%
Sodium 161mg7%
Potassium 124mg4%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 5g6%
Protein 7g14%
Vitamin A 1745IU35%
Vitamin C 1mg1%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.