Name: Pumpkin Dutch Baby With Pumpkin Butter
Cook time: 35 minutes
Total time: 40 minutes
Yield: Serves 4–6
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

Photo of a pumpkin Dutch Baby in a skillet with a spoon spreading pumpkin butter.

Photo & Food Styling by Kendra Vaculin

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 purée. The rest of the can gets cooked down on the stove into a dark, concentrated pumpkin butter, sweetened with apple cider, maple, and cinnamon. If there are extras after you spoon this butter over each slice, save it for toast, ice cream, or eating straight with a spoon.