Whoa, this was awesome! I’ve been on a use-leftover-pumpkin-wherever-I-can kick and tossed it into another food just the other night. Remember Popovers, also known as Yorkshire Puddings? Well in a quick thrown-together meal (yes, there was no meal plan this week because we’re trying to deal with all the leftovers from last week!) I grabbed a container with a ½ cup of pumpkin puree, leftover from our pie and felt inspired to add it to my grandma’s popover recipe. Tossed in a few classic pumpkin spices and the result was great! So, pumpkin season continues, and this is using pumpkins I bought in September. I wonder how long they’ll last? Pumpkin Popovers Based on my Grandma Ric’s recipe.
- ½ cup pumpkin or winter squash puree
- 1 cup milk
- 3 eggs
- ½ cup whole wheat flour (or ¾ cup)
- 1 cup all-purpose flour (or ¾ cup)
- ½ tsp. salt
- 1-2 Tbs. pumpkin pie seasoning (½ tsp. each cinnamon, nutmeg, allspice, cloves, etc.)
- Butter for greasing muffin tin
Mix together the pumpkin, milk and eggs and briefly beat. Add flour , salt, and spices and mix until just incorporated. My grandma’s recipe says “don’t worry about lumps.” She goes on to say “don’t open the oven until they’re done!” and I try to follow that rule. Grease a muffin tin with butter and place it close to the element in oven. When the tin is hot add the popover batter, filling each muffin hole about 2/3s full. Bake at 450 for 25-30 minutes (peak through the window of your oven and see if they’ve “popped over” and are golden). Enjoy with butter, or jam, or anything else you like!
Sharing at the always awesome Party Wave Wednesday.