Instead of plain old dinner rolls this year, round out your holiday menu with pumpkin popovers.
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding. Denser than normal popovers, these little gems make a filling snack or an excellent nibble while you’re waiting to carve the turkey. A pinch of cayenne pepper adds a slight kick to these popovers, but can be omitted if desired or substituted with your favorite fall spices if you crave a milder flavor or want to please a crowd with diverse palates.
According to Ina Garten, who knows pretty much everything, there are three secrets to great popovers. First, make sure the pan is hot before you pour in the batter. Be sure to fill each section of the pan no more than halfway full and while the popovers are baking, leave the oven firmly closed — no peeking.
This recipe is one from the nutrition team at Guiding Stars, an organization that helps take the guesswork out of making healthy food choices. And any recipe that makes our obsession with carbohydrates just a little healthier is A-OK on our plates.
- ¼ cup canned pumpkin puree
- 3 large eggs
- 3 large egg whites
- 2 cups nonfat milk
- 2 tablespoons canola oil
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pumpkin-pie spice
- ⅛ teaspoon cayenne
- Preheat the oven to 400 degrees Fahrenheit. Place a 12-cup muffin pan on a baking sheet in the oven to preheat.
- Whisk together pumpkin puree, eggs, egg whites, milk and oil in a medium bowl until smooth.
- Combine flour, salt, pie spice and cayenne in a large bowl. Add the pumpkin mixture to the dry ingredients and whisk until smooth.
- Remove the muffin pan from the oven and coat it with cooking spray. Divide the batter among the prepared cups. Bake the popovers until they are puffed and browned, about 25 minutes. Remove the popovers from the oven and reduce the oven temperature to 350 degrees Fahrenheit. With a small knife cut small slits into the sides of the popovers, about 3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.