Pumpkin Popovers

Name: Pumpkin Popovers
Prep time: 5 min
Total time: 65 min
Yield: 6 Servings
Ingredients: 3 tablespoons melted butter, plus more for greasing cups; 3 large eggs; 1 cup milk; 1 cup all-purpose flour; 1u00bc teaspoon pumpkin pie spice; u00bd teaspoon Kosher salt; confectioners' sugar

By Leslie Blythe Breakfast / Brunch, Dessert Baking

November 30, 2016

I ran across this recipe for Harry Connick Jr's Pumpkin Popovers in Good Housekeeping. I happen to love popovers. These are easily made in the blender and poured into a popover or muffin pan. Yum!

Prep: 5 mins
Cook: 1 hr
Yields: 6 Servings

Ingredients

3 tablespoons melted butter, plus more for greasing cups

3 large eggs

1 cup milk

1 cup all-purpose flour

1¼ teaspoon pumpkin pie spice

½ teaspoon Kosher salt

confectioners' sugar

Directions

1Preheat oven to 375° F. Generously grease six (6-ounce) custard cups or cups of popover pan with melted butter. Set on rimmed baking sheet.

2In a blender, combine eggs, milk, 3 tablespoons melted butter, flour, pumpkin pie spice, and salt; blend until smooth. Pour about ⅓ cup batter into each custard cup, or fill popover pan cups half full.

3Bake 50 minutes, then quickly cut a small slit in the top of each popover to release steam; bake 10 minutes longer. Immediately remove popovers from cups, loosening with a spatula if necessary. Serve hot, dusted with confectioners' sugar.

Recipe by Harry Connick Jr., Good Housekeeping, Sept. 12, 2016

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