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.
Servings: 4
Calories: 258kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition is approximate.
Cook time can very with the size of the cast iron skillet.
Nutrition
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