Pumpkin Sage Popovers

Pumpkin and sage play delicious harmony in these golden, light and savory popovers. Bring some autumn splendor to your table tonight!

Pumpkin Sage Popovers by Cakewalker

Milling about the kitchen one recent morning, a thought popped in my mind: pumpkin popovers sound tasty. I envisioned them with a nice roast pork or poultry, maybe some haricot verts sautéed in clarified butter with shallots and walnuts. Oh the joys of being a foodie!

I thought the popovers to be a novel idea, but a quick Google told a different story. Yes, someone had already been there before me. Many had been there. Undeterred by my finding, I poked around at a few of the recipes. There were varying measures of pumpkin, as many methods of preparation, and more than a few of them were spiced with the usual suspects of cinnamon, ginger and clove. Photos showed fat ones, skinny ones, and squat ones which appeared more like muffins.

As I set out to develop a recipe, I knew these three things: they must have the quintessential rise―the hallmark of a popover, my aim was for true pumpkin flavor, and I desired the side dish to be savory. I went straight to Ina Garten’s recipe for classic popovers as my experience with it was tried, true, and foolproof.  Infusing the pumpkin took a few tries to get it right without the weight of the squash weighing down the batter, hence insufficient rise. Fresh sage was brought in to spike the savory content and complement the pumpkin.

We ate popovers for several days; the whole family got into it, offering their opinions of each batch after the bread basket made its trip around the dinner table. My children, budding gourmets, were spot on in their assessments, and Mrs. W’s evaluations were as usual, tremendously valuable.

When the weather turns cool outside, and Mother Nature begins to shed her colorful foliage, these tasty popovers will bring a festive air to meal time. Whether the occasion is weekday dining or a holiday gathering, this easy-to-make side will make home feel more like…home.

Pumpkin Sage Popover by CakewalkerRecipe inspired from Ina Garten.

Pumpkin Sage Popovers

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Approximately 12 popovers

Serving Size: One

Pumpkin Sage Popovers

Pumpkin and sage play delicious harmony in these golden, light and savory popovers. Bring some autumn splendor to your table tonight!

Ingredients

  • 1 ½ tablespoons butter, melted, plus softened butter for the pans
  • ½ cup pumpkin puree
  • 3 extra large eggs, room temperature
  • 1 ½ cups all-purpose flour, sifted
  • ¾ teaspoon kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • ½ teaspoon fresh sage, minced

Instructions

  • Preheat the oven to 425° F. Generously grease the popover pans with softened butter; set aside. Pre-sift the flour, then measure out the 1 ½ cups.
  • In a blender cup, add the melted butter, pumpkin, eggs, flour, salt and pepper. Blend the ingredients until they come together and liquefy. Scrape the blender cup down with a spatula to get the flour and pumpkin remnants into the mixture. Continue blending the batter until smooth. Add the fresh sage and pulse the blender on low speed a few times to incorporate. The batter will be thin like crepe batter.
  • Place the prepared popover pans in the oven for 2 minutes to preheat. Remove the hot pans and fill the cups to half full. Bake for 30 minutes, and do not open the oven for a peek! Serve hot.

Notes

You’ll need two popover pans to make this recipe. No pans? You may use custard cups or ramekins as a substitute, fill halfway and bake accordingly. A clean finger does the best job at buttering the pans. The small pieces of sage have a tendency to sink to the bottom of the batter, so occasionally use a spoon to stir and churn the batter as you pour it into the pans. Leftovers should be cooled completely, wrapped in foil and refrigerated―reheat in a 375° F oven for about 10-12 minutes.

http://cakewalkr.com/pumpkin-sage-popovers/

Pumpkin Sage Popover - Cakewalker

A touch of butter spread into a steaming popover takes them out of this world.

And you know I had to try a sweet and savory twist…serve these popovers for brunch or breakfast with butter and a drizzle of hot, pure maple syrup. The alluring flavors across the palate are quite chic, like French toast.

Comments

  1. You’ve taken the humble popover to a new level, Brooks. The aroma as they bake must be out of this world. The sage in our garden is at its peak and of course it is pumpkin season so your timing is perfect. It’s refreshing to see a pumpkin recipe that is not the ad nauseam pumpkin spice that is so popular these days, pumpkin spice coffee??? WTH?

  2. I love popovers. Especially love them left over for breakfast! As I was reading the recipe, I was imagining a dab or two of pumpkin butter, but when I read your remark about maple syrup … Wow! These sound fantastic!

  3. Brooks, I’m speechless! These little beauties will be appearing on my table very soon! Just a wee drizzle of the suggested pure maple syrup along with lashings of butter … heaven!

    • Brooks Walker says:

      “Lashings of butter…”, love your phraseology, Jean! Thank you for the compliment, my friend. I think you’re going to have fun with these. 🙂

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