Pumpkin Pie Dutch Baby
This Pumpkin Pie Dutch Baby Recipe has all the fabulous fall flavor you love in a puffy, golden oven-baked pancake.
- 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
Preheat the oven to 425 degrees Fahrenheit.
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.
Place the remaining ingredients in the blender, starting with the eggs, and blend until combined and frothy.
Pour the batter into the preheated skillet over the melted butter.
Bake for 15-20 minutes until the edges have risen, browned, and the center is soft-set to the touch.
Serve warm with maple syrup, powdered sugar, and whipped cream if desired.
Nutrition is approximate.
Cook time can very with the size of the cast iron skillet.
Calories: 258kcal | Carbohydrates: 22g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 156mg | Sodium: 161mg | Potassium: 124mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1745IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg