Pumpkin Dutch Baby

Pumpkin Dutch Babies2

Pumpkin Dutch Babies

Pumpkin Dutch Babies3Pumpkin Dutch Baby (Adapted from my Mom’s recipe – thanks, Mom!)


1/2 cup unsalted butter
1 cup canned pumpkin puree
1 1/2 cups milk
6 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 1/2 cups flour

Heat oven 400 degrees F.

Melt butter in a 13x9-inch baking dish in the oven.

In a large mixing bowl, whisk together pumpkin, milk, eggs, vanilla, cinnamon, nutmeg and salt until well combined.  Mix in flour until almost incorporated.  Pour mixture into dish with melted butter; stir until just combined.

Bake 25 minutes or until well risen and golden brown.

Makes 6 servings


  1. Dutch babies are the freaking best!! Loving this pumpkin version.

  2. Looks good - like a cross between flan and bread pudding. Keep the pumpkin recipes coming!

  3. i like that you used a glass dish--that's perfect for my purposes!

  4. I've never had a dutch baby! I love this concept of using pumpkin for it though. Looks delicious!

  5. Wow this looks amazing!!! I'm going to try and make this next week :D