Pumpkin Popovers With Parmesan Cheese Are Popover Perfection by Chef Gigi Gaggero
Peter Piper picked a peck of pumpkin popovers. Phew! Seriously, this twist on traditional popovers is pumpkin perfection.
- 3 large eggs
- 1 cup whole milk
- 3 tablespoons melted butter
- 1 cup all-purpose flour
- 1/4 cup pumpkin puree
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup finely grated Parmesan cheese
Here's how to make them:
- Preheat oven to 375 degrees F. Generously grease a popover pan or custard cups with melted butter. Set aside on a rimmed baking sheet.
- In your stand blender or food processor, combine the eggs, milk, melted butter, flour, pumpkin purée, pumpkin pie spice and salt. Blend until smooth.
- Heat the popover pans for about 5 minutes in the oven. Pour about 1/3 cup batter into each cup.
- Bake 50 minutes. Quickly cut a small slit in top of each popover to release steam. Bake an additional 10 minutes to dry out. Immediately release popovers from cups. Serve hot dusted with Parmesan cheese.
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