Pumpkin Yorkshire Pudding is a bread that's made from a batter of eggs, flour and milk with the addition of pumpkin puree and fresh sage. 
My first taste of Yorkshire Pudding was about 28 years ago. My mother in law would make it whenever she made a roast beef so that we could sop up the delicious brown gravy with some bread.
I wanted to make a new bread recipe to serve during Fall Sunday dinners or Thanksgiving and tweaked a recipe to make this Pumpkin Yorkshire Pudding.
What is Yorkshire Pudding?
Yorkshire pudding is an English side dish made from a batter of eggs, flour, and milk. It's light and fluffy when first cooked; then compresses down into a dense bread once cooled. Usually a fat is added as well like pan drippings from a roasted chicken, roast beef or butter.
Popover vs. Yorkshire Pudding
Years ago I made these Lemon Basil Popovers and they were delicious. A popover is a roll made from an egg and flour batter similar to Yorkshire pudding; however, it's usually baked in a muffin or popover pan instead of a pie dish.
Ingredients Needed
For this recipe you'll need the following ingredients:
- Warm Milk
- Eggs
- Pure Pumpkin Puree
- Fresh Chopped Sage
- Salt
- All Purpose Flour
- Butter
How do you make Pumpkin Yorkshire Pudding?
Start by preheating the oven to 425 degrees F. Add pats of butter to the bottom of a 9-inch pie plate; then add the milk to a small saucepan and heat over high heat until warmed, but not boiling (approximately 2 minutes).
In a large bowl add the eggs, pumpkin, salt and sage; then whisk until blended. Slowly add the milk the egg mixture; whisking constantly until all of the milk has been incorporated.
Next, add the flour and beat with whisk or a handheld mixer until the batter is smooth. Add the batter to the pie plate; then place in the oven and cook 55-60 minutes until the pudding has risen, the top springs back when touched and is lightly browned. Remove from the oven, cut into 10-12 slices; then serve immediately.
When placing the pan in the oven, I like to first put it on a baking sheet to avoid any spillage into the oven. Also make sure your oven racks are spaced out enough to allow for the Yorkshire Pudding to rise.
Serving Suggestions
My family really liked the flavor of this Pumpkin Yorkshire Pudding, but said it was missing one thing: gravy. This type of bread is super rich and dripping with butter, but adding some chicken or turkey gravy would have made it even better!
Here are a few roasted chicken and turkey recipes you can serve this with:
- Apple Cider Brined Roasted Chicken
- How to Roast a Thanksgiving Turkey (includes recipe for Butter & Herb Roasted Turkey and homemade pan dripping gravy!)
- Balsamic Maple Whole Roasted Chicken
- Creamy Turkey Gravy
- Maple Bacon Roasted Thanksgiving Turkey
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Pumpkin Yorkshire Pudding
Equipment
- 9-inch Pie Dish
Ingredients
- 4 teaspoons butter (sliced)
- 2 cups milk
- 4 large eggs
- ½ cup pure pumpkin puree
- ½ teaspoon salt
- 1 tablespoon fresh chopped sage
- 1 ½ cups all purpose flour
Instructions
- Preheat the oven to 425 degrees F.
- Add pats of butter to the bottom of a 9-inch pie plate; then add the milk to a small saucepan and heat over high heat until warmed, but not boiling (approximately 2 minutes).
- In a large bowl add the eggs, pumpkin, salt and sage; then whisk until blended. Slowly add the milk the egg mixture; whisking constantly until all of the milk has been incorporated.
- Next, add the flour and beat with a whisk or a handheld mixer until the batter is smooth.
- Add the batter to the pie plate; then place in the oven and cook 55-60 minutes until the pudding has risen, the top springs back when touched and is lightly browned. Remove from the oven, slice; then serve immediately.
Notes
Nutrition
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