Pumpkin Dutch Baby With Pumpkin Butter

Name: Pumpkin Dutch Baby With Pumpkin Butter
Ingredients: 3 large eggs, room temperature; 1 (15-ounce) can pumpkin purée, divided; 1 cup milk, room temperature; 3 Tbsp. unsalted butter, room temperature, divided; 1 cup all-purpose flour; 1 ½ tsp. cinnamon, divided; ¼ tsp. allspice; ¼ tsp. ground ginger; ¼ tsp. nutmeg; Kosher salt; ½ cup apple cider or juice; 3 Tbsp. maple syrup; Powdered sugar, for serving

"This isn’t your typical super-puffed Dutch baby; instead, it’s creamy and custardy on the inside and airy around the edges, thanks to the inclusion of a bit of canned pumpkin puree...."

INGREDIENTS

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3 large eggs, room temperature

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1 (15-ounce) can pumpkin purée, divided

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1 cup milk, room temperature

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3 Tbsp. unsalted butter, room temperature, divided

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1 cup all-purpose flour

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1 ½ tsp. cinnamon, divided

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¼ tsp. allspice

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¼ tsp. ground ginger

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¼ tsp. nutmeg

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Kosher salt

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½ cup apple cider or juice

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3 Tbsp. maple syrup

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Powdered sugar, for serving

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