A puffy pumpkin Dutch baby is a delightful fall breakfast that doubles as a dessert when you add a scoop of ice cream! Any way you slice it, it’s a guaranteed winner.
Heat the oven to 425°F and place a cast iron pan or other 10-inch oven safe pan in the oven to heat while you are making the dutch baby.
Place 1 tablespoon of butter in the milk and heat just until the butter melts.
Whisk the eggs into the warm milk and add the brown sugar, pumpkin puree, and vanilla.
Mix the flour, pumpkin pie spice and salt into the eggs.
Remove the hot pan and add the remaining 2 tablespoons to the hot pan. Swirl the melting butter around the pan, then pour the dutch baby into the hot pan.
Place in the oven and bake for 15 minutes. If the dutch baby hasn’t puffed up, continue baking for up to 5 minutes.
While the dutch baby is baking, combine the maple syrup, pecans and pumpkin seeds to a pan and heat for 1 minute.
Remove the dutch baby from the oven and dust with powdered sugar, add maple syrup and the candied nuts. Serve with ice cream or whipped cream.
Notes
You can make the pumpkin Dutch baby batter the night before so it's ready to go in the morning. Keep it in the fridge.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months.
Reheat leftovers in the microwave or in a 300ºF oven until it's warmed through.