Pumpkin Dutch Baby

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

Ingredients:
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

Instructions:
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