Pumpkin popovers are essentially traditional poppers, or Yorkshire pudding, with a few added ingredients and an extra special topping.
The key ingredients for pumpkin popovers are eggs, all purpose flour, and milk and to make them pumpkin you’ll also need to add pumpkin purée and pumpkin spices. They’ll taste like a bit like pumpkin pie!
You can use a popover pan for this recipe, but it’s not necessary. A simple muffin tin with 12 cups will do just fine. Fill each one about halfway to give room for the pop overs to rise.
Pumpkin spice popovers are perfect to serve for a breakfast bite during the fall or holiday seasons. But they are just as delicious any time of year.
The pumpkin spice popover recipe below includes a topping that resembles a no bake cheesecake recipe. It is very thick and creamy and texture and a perfect complement to a pumpkin spice popover, or pumpkin Yorkshire pudding.
If you don’t want to make the cheesecake icing included with this recipe, you can simply top your pumpkin popovers with powdered sugar butter and/or syrup. The pumpkin spice and the pumpkin purée will still provide a fall pumpkin pie flavor even without the topping.
- 1 Mixing Bowl
- 1 Hand mixer or whisk
- 1 spatula
- 1 Muffin Tin Pan or Popover Pan
- 3 Eggs, room temperature
- 1 1/2 Cup Milk (Whole preferred)
- 1 1/2 Cup All Purpose Flour
- 1 Tsp Sugar
- 1 Tsp Pumpkin Spices
- 1 Tbl Pumpkin Puree
- 1/2 Tsp Salt
- 2 Tbl Butter
- 8 oz Cream Cheese (1 Brick), softened
- 3 Tbl Granulated Sugar
- 1 Tbl Confectioner's Sugar
- 1/2 Tsp Vanilla
- 1/2 Tsp Lemon Juice
- 1 Tbl Sour Cream
- 2/3 Cup Whipped Cream
- 2 Tbl Chopped Pecans (optional)
- Preheat oven to 425 degrees.
- Use a hand mixer, blender, or a whisk to combine the eggs, all-purpose flour, milk, vanilla, pumpkin spices, salt, and sugar.
- Divide butter into small pats in muffin tin. Heat muffin tin in the oven for about 2 to 3 minutes, until butter is melted and the pan is hot.
- Pour the batter into the muffin tin or popover pan cups, filling about halfway.
- Cook the pumpkin popovers for 20 to 25 minutes without opening the oven. The popovers are done when they are puffed up with browned edging.
Cheesecake Sauce (make a day ahead)
- Use a hand mixer to blend softened cream cheese and sugar on medium until smooth. Add confectioner's sugar, sour cream, lemon juice and vanilla and beat on high until the batter is very smooth with no lumps.
- Fold in the whipped cream. Take care not to stir the mixture too much at this stage to keep the volume from the whipped cream.
- Store in the refrigerator overnight.
- Gently spoon dollups of the cheesecake sauce onto the pumpkin popovers. Or use a piping tool (or plastic baggie) to pipe the sauce into the popovers.
- Dust with pumpkin spice and/or a sprinkling of chopped pecans.
What to Serve With Popovers
You can serve several dishes with popovers including bacon, eggs, fruit, or a breakfast smoothie. Yorkshire pudding goes great with other breakfast sides. And it can serve as an excellent side itself.
Candied bacon is the perfect side to serve with popovers. Try Bacon & Bevs’ Spicy Candied Bacon recipe with brown sugar and cayenne.
What to Do With Leftover Pumpkin Purée
You can use leftover pumpkin purée for many other recipes besides pumpkin spice popovers. Many recipes call for just a portion of pumpkin purée and then you’re stuck with the rest of the can or with extra homemade puree. Instead of throwing it away, you can put it to good use. (Canned pumpkin puree lasts about a week in the refrigerator, while homemade pumpkin puree lasts about 4-5 days.)
Of course, you can use the leftover pumpkin puree to make a pumpkin pie. Or, you can make pumpkin pancakes or pumpkin soup. You can also use a bit of pumpkin purée in many common recipes such for a pumpkin spice latte, pumpkin chili, or even for a pumpkin smoothie.
Try adding pumpkin purée to hummus to create a dip for vegetables. Or add a dollop to common baking recipe such as muffins or cookies, or even try stirring some into your oatmeal.
If you don’t land on a use for leftover pumpkin purée, you can always freeze it until you’re ready to use it again. Frozen purée can keep for about a year in the freezer.
What Is the Trick to Popovers?
The trick to popovers is both making sure the eggs and milk are at room temperature and that the pan has been preheated well. Warmer ingredients and a hotter pan help the popovers cook well and rise better. The other trick to popovers is ensuring you have the right proportion of eggs, milk and all-purpose flour. Otherwise, you may end up with a kind of pancake or pastry.