This SCD Pumpkin Dutch Baby has a light custard texture, which makes it good for either breakfast or dessert. It’s only lightly sweetened and is perfect topped with a little honey drizzle. You could also try some fresh fruit or a fruit compote.
It’s a great cast-iron skillet recipe. It cooks perfectly in the heavy pan. To make this recipe Paleo you can substitute coconut oil for the butter.
For the coconut milk you need to find a canned milk that has no added sugar or guar gum. I use Natural Value coconut milk.
You can serve this either warm or cold. Because of the custardy texture, I actually preferred it chilled.
SCD Recipe: Pumpkin Dutch Baby
- 3/4 cup unsweetened coconut milk
- 5 large eggs
- 3/4 cup pumpkin puree
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp honey
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp Salt
- 3 tbsp butter substitute cononut oil for Paleo
Preheat oven to 450 degrees
Place a 10" cast iron skillet in the oven while it's heating
Add eggs and coconut milk to a large mixing bowl and beat at high speed for a minute
Add pumpkin, almond flour, conconut flour, honey, vanilla, and spices
Mix at medium speed for three minutes
Remove skillet from oven and add the butter to the hot skillet
When butter is melted, pour batter into the hot skillet
Sprinkle a little cinnamon on top and place skillet back in the oven
Cook for 20 - 25 minutes until edges are browned and middle of dutch baby is set
Cool on wire rack for about 10 minutes before slicing into pie-shaped wedges
Serve with a honey drizzle and sliced almonds if desired
Store leftovers in refrigerator
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