FOOD
Pumpkin Popovers With Rum-Spiked Pumpkin Butter
Fall into these soft and buttery pumpkin popovers topped with creamy rum-spiked pumpkin butter.
FOOD
Pumpkin Popovers With Rum-Spiked Pumpkin Butter
Fall into these soft and buttery pumpkin popovers topped with creamy rum-spiked pumpkin butter.
Ingredients
Pumpkin Popovers With Rum-Spiked Pumpkin Butter
- 3 eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 1/2 cups flour
- 1 1/4 teaspoons salt
- 3 tablespoons pumpkin
Rum-Spiked Pumpkin Butter
- 2 (15-ounce) cans pumpkin puree
- 2/3 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple juice
- 1/4 cup spiced dark rum
- 3 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Steps
Pumpkin Popovers With Rum-Spiked Pumpkin Butter
- Preheat oven to 450 degrees.
- Grease a 6 popover pan well. Whisk together eggs and milk until frothy.
- Whisk in flour, salt and pumpkin until mixture is thickened with just a few lumps remaining.
- Fill popover cups three-fourths of the way up. Bake for 20 minutes, lower heat to 350 degrees, and bake for 20 minutes more.
- Remove from pans immediately, and poke a small hole in the popovers to let the steam out. Serve immediately with pumpkin butter.
Rum-Spiked Pumpkin Butter
- Place all ingredients in a medium saucepan. Bring to a boil, then reduce heat to a low but rapid simmer.
- Allow mixture to cook and reduce for about 20 to 30 minutes, stirring regularly. Mixture will reduce, darken and thicken.
- Allow to cool completely, then store refrigerated for up to 10 days.