Gluten-Free Pumpkin Dutch Baby

Ingredients

• 2 tablespoons dairy-free butter (or butter of choice)
• 4 eggs
• 3/4 cup almond milk (or milk of choice)
• 1/4 cup canned pumpkin purée
• 3 tablespoons granulated sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin spice extract (or two teaspoons pumpkin spice)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup all-purpose gluten-free flour blend

Instructions

1. 1

   Preheat the oven to 425°F.

2. 2

   Add butter to an 11-inch cast-iron skillet and...: Add butter to an 11-inch cast-iron skillet and place in the oven while you mix the batter.

3. 3

   In a large mixing bowl whisk the eggs.

4. 4

   Add in the remaining ingredients and whisk until...: Add in the remaining ingredients and whisk until well combined and no lumps remain.

5. 5

   With a hot pad, pull the skillet out...: With a hot pad, pull the skillet out of the oven and pour the batter in.

6. 6

   Return the skillet to the oven and bake...: Return the skillet to the oven and bake until the pumpkin dutch baby is puffed and golden brown, about 25 to 28 minutes.

7. 7

   Cut dutch baby into slices (similar to pie...: Cut dutch baby into slices (similar to pie slices) and serve warm.

8. 8

   If desired top with your favorite toppings.