Pumpkin season is soon upon us and I can’t wait to enjoy all of the pumpkin-related dishes that come out this time of year. One dish that will be a staple in my kitchen this fall are these Pumpkin Sage & Gruyere Popovers.
I’m not sure what it is about popovers but they always make me feel like I am being transported somewhere else. Maybe it’s because they are so fluffy, airy and light – or maybe because they just taste so darn good! This recipe has a hint of sage which makes them perfect for holiday entertaining with friends and family.
How to make Pumpkin Sage & Gruyere Popovers
If you’ve never had a popover before, they are basically like really tall muffins that rise to the top of your pan and become insanely fluffy on the outside while still being moist in the middle. Pumpkin is mixed with some sage which adds just enough earthiness to make them perfect for fall entertaining…
I love how these come out because I get all of those amazing flavors from pumpkin spice without having any eggs or butter- so if anyone has egg allergies then this recipe would be super easy! As well as vegan/vegetarian friendly!
1 cup of whole milk
1 cup of flour
1/4 cup pumpkin
1/2 cup grated gruyere cheese
1 tsp of dried rubbed sage
2 Tbsp of melted butter
1/4 tsp of salt
12 or 24 sage leaves to top the popovers before baking (optional)
Step-by-step cooking instructions
In a large bowl, combine the milk, flour and salt with an electric mixer. Add in the eggs, pumpkin puree, cheese and sage until it forms into dough.
Next you want to mix in your melted butter- so just take it out of the fridge and let is warm up for about 30 seconds before adding it to give time for any chunks from mixing with cold butter to melt.
You will also need some popover pans– I use muffin tins because they are easier to find at most grocery stores or kitchen goods shops! You can make 12 or 24 (depending on what size pan you have) depending on how many guests you have coming over. If you’re not sure which size ovenproof pan to use, you can also cook them in a skillet.
Once the dough is mixed together and has cooled down enough that it doesn’t feel too warm to touch (about 15 minutes), fill your popover pans with the mixture– about halfway up each of the cups or tins.
Place them on top of an aluminum cookie sheet before putting into the oven because they do run over so much more easily than traditional muffin tin liners! If using two baking sheets instead, make sure to stagger molds if necessary for even cooking. Bake at 425 degrees Fahrenheit for 30-35 minutes until golden brown and crisp above; reduce heat by 25 degrees every five minutes after this initial bake time frame if desired.
Be careful when removing from oven, as popovers will be very hot at this point and you’ll want to allow them to cool for about five minutes before removing. Finally, enjoy your Pumpkin Sage and Gruyere Popovers!
I hope you enjoyed this post and will try making these popovers yourself. They’re a perfect addition to your Thanksgiving table or any other fall meal that needs some savory, bite-sized breads! If you’re looking for more holiday recipe ideas, check this Blueberry Hand Pies Recipe for your inspiration! Happy Holidays!
I’m Jennifer, the writer, recipe developer and photographer behind this site. I love food! I dream in food! I started CGC in October of 2011 as a way to catalog the constant thoughts of food that float through my mind. The best part of my day is dancing around my kitchen to music, singing my lungs out, while creating and photographing dishes inspired from years of travel, mixed with good ole southern culture to share with you. Thanks for reading and I hope you keep coming back for more recipes, travel bits and a dash of this and that... Cheers!