Recipe

Pumpkin Spice Season is HERE!

Even before the first leaves begin to think of letting go and drifting to the ground here in North Carolina, the season of Pumpkin Spice Everything begins!  As I type this, it’s over 90 degrees and a storm is threatening the skies.  Nonetheless, we must herald in the season!

When I compiled a collection of all of my Pumpkin Spice recipes, I came up with nine.  Nine?  That’s not an even number, so just to tidy up the list, I decided to share my Pumpkin Spice Dutch baby recipe.  The original sweet Dutch Baby and the Savory with Mushrooms, Gruyere, and Bacon were published in my book Keto Living Day by Day.  I also shared the sweet version here on my blog.  These are two of the most popular recipes in the book, so I ‘m certain that this Pumpkin Spice version will also be a hit!

Pumpkin Spice Dutch Baby Horizontal

Pumpkin Spice Dutch baby.  It’s fall, y’all, even if the AC is still blasting!

Pumpkin Spice Dutch Baby
MAKES: 6 servings

BATTER:
½ cup heavy cream, room temperature
4 large eggs, room temperature
2 ounces cream cheese
(¼ cup), softened
1/4 cup pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon maple extract

¼ cup granulated sweetener
2 tablespoons unflavored whey protein isolate
½ teaspoon baking powder
¼ teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice
3 tablespoons unsalted butter, for the pan

TOPPINGS (OPTIONAL):
Ground cinnamon, for dusting
Powdered sweetener, for dusting

Freschly whipped cream

DIRECTIONS:

1. Preheat the oven to 400°F.
2. Place the ingredients for the batter in a blender and blend until creamy and foamy, about 1 minute.
3. Put the butter in a 10-inch oven-safe skillet or baking dish and place the pan in the oven. As soon as the butter begins to sizzle and brown, remove the pan from the oven. Make sure that the butter is evenly distributed throughout the pan.
4. Pour the batter into the center of the hot skillet so that the batter runs to the edges and some of the butter is pushed onto the top of the batter. Bake for 15 to 20 minutes, until the Dutch baby is puffy and dark brown. The center should be just set. The Dutch baby is likely to rise in a lopsided fashion and will deflate somewhat as it cools.
5. Serve hot from the oven, topped with a of cinnamon, freshly whipped cream, or powdered sweetener, if desired. Leftovers can be eaten cold.

Need a visual?  Watch me make this Pumpkin Spice Dutch Baby and get additional tips for success on my YouTube channel!

13 replies »

  1. Love Dutch Babies! So glad to find a Keto version. My question is, do you use a “Ceylon Cinnamon?” I understand it is less processed.

  2. What do you use for pumpkin puree? Tinned stuff or do you make your own? Pumpkin is only available in the UK for halloween, and it’s hard to get the tinned one!

    • I can generally find Libby’s throughout the year. Just look for pumpkin puree and not the sweetened pie filling. You should be able to find it soon, so stock up! 🙂

  3. Oh my Goodness! This is so good! I forgot the salt but had to use salted butter since that’s all I have and it tastes delicious!

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