Posted by: Kath Usitalo | November 17, 2011

Recipe File: Pumpkin Popovers

Pumpkin popovers would be good stuffed with turkey salad

Kate Lawson doesn’t know it but she’ll be joining our family at several meals throughout the long Thanksgiving weekend.

The Detroit News food columnist won’t be seated at the table, but her presence will be felt when I whip up recipes she’s shared in her Simply the Best feature.

Kate Lawson (detnews.com photo)

Kate (we haven’t met but I suspect she’s a first-name-basis kind of gal) has a knack for storytelling and relating personal experiences to tempting recipes that are easy to make with ingredients I usually have on hand.

I’ve been drooling over her description of Coconut Pull Apart Rolls that I imagine will go well with hot tea and a Christmas movie. We’ll breakfast on Maple Bacon Biscuit Bake and munch the Super Meatball Sandwiches that I first made, as Kate advised, on Super Bowl Sunday 2009.

Since I had stocked up on canned pumpkin as soon as it returned to the market shelves I was prepared to make the popovers she featured a couple of weeks ago. Delish.

In her column Kate suggests: “For a savory version, omit sugar and allspice. Add 1/4 teaspoon ground cumin and fill the baked popovers with curried chicken salad… Add some grated Parmesan cheese to the batter, if desired.”

Substitute turkey for the chicken salad and you’ll have a tasty way to enjoy any leftover bird.

Tip: If you don’t eat the popovers hot and fresh from the oven, be sure to warm them for best flavor.

Pumpkin Popovers
Adapted from “Pumpkin” by DeeDee Stovel
as seen in The Detroit News, November 3, 2011

Makes 12

4 eggs
1-3/4 cups nonfat milk (I used 2%)
3 tablespoons oil
1/4 teaspoon ground allspice
1/4 cup canned unsweetened pumpkin
1-1/2 cups unbleached flour
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon butter cut into 12 small pieces

Heat oven to 450 degrees. Place a 12-cup muffin pan or two 6-cup popover pans in the oven while it warms.

Whisk the eggs, milk, oil, allspice and pumpkin in a medium bowl. Sift the flour with the sugar and salt and blend into the egg mixture; stir until well-blended. The batter will be the consitency of very heavy cream.

Remove pans from the oven, drop a piece of butter into each cup and evenly divide the batter between cups.

Bake for 20 minutes without distrubing, then reduce heat to 350 degrees and continue baking for 20 minutes or until the popovers are browned and crisp. they should be able to hold their shape and yet be soft on the inside.

Remove from the oven, pierce top of each popover and place in a basket to serve.

Serve hot.

Related Posts for Pumpkin Fans:

Pumpkin Cupcakes

Flip Over These Pumpkin Pancakes

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Responses

  1. The muffins look healthy–just our kind of food! Mmmm…hungry now. Thank you, Kath, and Kate.

    • They definitely are best when hot and from the oven.


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