Ingredients
Scale
For the Dutch Baby
- ½ cup whole milk
- ½ cup all purpose flour
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon canned pumpkin
- 1 1/2 teaspoon pumpkin pie spice
- 2 tablespoons butter
Easy Pumpkin Mousse
- 1/2 cup whipped cream cheese (at room temperature)
- 1/4 cup canned pumpkin
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
Maple Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
Instructions
Make the Dutch Puff
- Place a 10” cast iron skillet into the oven. Preheat the oven (with the skillet inside) to 425°F.
- In a small bowl, whisk together the eggs, milk, canned pumpkin and vanilla extract until combined.
- Add the salt, flour, and pumpkin pie spice slowly, whisking continually. This will ensure you don’t get any lumps in the batter.
- Add the butter to the skillet and swirl it around in the pan until it has fully melted.
- Pour the batter into the skillet and place the skillet back into the oven. Similar to a souffle, don’t open the oven door while baking or your dutch baby may not rise properly!
- Bake for 15-20 minutes, or until the sides are puffed and golden brown.
Make the Easy Pumpkin Mousse
- Add all of the ingredients to a medium-sized bowl. Using a hand mixer, beat until it forms stiff peaks— about 3 minutes. Make sure to start on low speed and work your way to high (or you’ll end up with a mess!)
- Note: This can also be done in a stand mixer fitted with the whisk attachment.
Make the Maple Whipped Cream
- Add all of the ingredients to a medium-sized bowl. Using a hand mixer, beat until it forms stiff peaks— about 3 minutes. Make sure to start on low speed and work your way to high (or you’ll end up with a mess!)
- Note: This can also be done in a stand mixer fitted with the whisk attachment.