How to Make Pumpkin Pie Spiced Dutch Baby With Pears & Sticky Maple Nuts by Grant Melton

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often less expensive and readily available.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free and lower in calories.

Melt 2 tablespoons of butter in a non-stick skillet.

Heat 1/2 cup of milk in the microwave until warm.

Core and slice a pear.

Add 1 tablespoon of butter to the heated non-stick skillet and melt it down.

Add the sliced pears to the skillet and cook until tender crisp, adding sugar to taste.

Place eggs in lukewarm water to warm them up.

Whisk together the warm milk, melted butter, and eggs.

Add pumpkin pie spice, 1 teaspoon of flour, and a little sugar to the egg mixture and whisk until combined.

Preheat the oven to 425°F (220°C) with a cast iron skillet inside.

Remove the hot skillet from the oven and add melted butter to coat the pan.

Pour the batter into the skillet over the melted butter.

Return the skillet to the oven and bake for 20 minutes until puffed and golden.

While the Dutch baby is baking, prepare the topping by melting butter in a pot and browning it slightly.

Add maple syrup and toasted pecans to the pot and bring to a boil, reducing until syrupy.

Add flaky sea salt to the mixture and let it cook for a couple of minutes.

Remove the Dutch baby from the oven once puffed and golden.

Top the Dutch baby with the buttery maple pecan mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens