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['Close-up of a fluffy Pumpkin Dutch Baby with a golden-brown crust, topped with whipped cream and candied pecans.', 'Side view of a delicious Pumpkin Dutch Baby served in a ceramic dish, garnished with whipped cream and maple syrup.', 'Juicy Pumpkin Dutch Baby with a rich pumpkin color, served warm with a drizzle of maple syrup and nuts.', 'Savory Pumpkin Dutch Baby with a light and airy texture, showcasing its ingredients like pumpkin puree and spices.']
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Pumpkin Dutch Baby Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A delightful pumpkin-flavored Dutch baby that puffs up beautifully in the oven, topped with whipped cream and syrup for a perfect fall treat.

Ingredients

Eggs

  • 4 Eggs
  • 1 cup Whole Milk
  • 3/4 cup Flour
  • 1/4 cup Pumpkin Puree
  • 2 tbsp Brown Sugar
  • 1 tsp Vanilla
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 4 tbsp Butter (1 tbsp per dish)
  • Whipped Cream Whipped Cream
  • Maple Syrup Maple Syrup
  • Candied Pecans or Pepita Seeds Candied Pecans or Pepita Seeds

Instructions 

  • Preheat oven to 425°F. Preheat ramekins or skillet in oven.
  • Blend eggs, milk, flour, pumpkin, sugar, vanilla, spice, and salt until smooth. Rest 10 minutes.
  • Add 1 tbsp butter to each ramekin and melt fully.
  • Pour batter into ramekins or skillet. Bake 18-22 minutes until puffed and golden.
  • Serve immediately topped with whipped cream, syrup, and nuts.

Notes

Serve hot for best puffiness and flavor.
Calories: 250kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: pumpkin