Pumpkin Sage Gruyere Popovers

I don’t know about you, but I get super excited about all the November magazine covers with  the different kinds of Thanksgiving ideas on them.  Every year, in addition to all the standards on the table, it’s fun to try a new dish or throw in something a little unexpected.

I attempted popovers a couple years ago at Thanksgiving and they were a huge bust.  They were a last minute add in and it was a recipe I hadn’t tested before.  Thank goodness I bought the backup pan of sister shubert rolls just in case.  Note to self: always test a recipe before serving at a holiday or dinner party.  Especially if it’s for a lighter version of what you’re trying to make.

These popover’s turned out much better than the last batch I made.  Then again, it may have had something to do with the whole milk, melted butter and gruyere cheese in them.  Just a hunch.  The basics to a popover are equal parts milk and flour and a couple eggs.  After that, you can flavor them in any way you like or just go for a simple, delicious, plain ole popover.  Either way, they are so very good and you’ll have to exercise every bit of will power you can muster not to eat them all.

These are far from plain, but I think you’ll approve…

Pumpkin Sage Gruyere Popovers

Makes 1 doz regular or 24 mini


  • 1 cup of whole milk
  • 1 cup of flour
  • 2 eggs
  • 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)


  • Grate the gruyere cheese.  Set aside.
  • Heat the popover pan in a 350 oven for about 5 minutes.
  • While the popover pan is heating up, melt the butter in a small glass bowl.  Microwave in increments of 15 seconds until melted.
  • In a medium size bowl, crack the eggs, beat slightly.  Whisk in the milk, flour, pumpkin, sage, salt and cheese until well combined.
  • When the popover pan has been heated up, pour about 1/4 to 1/2 teaspoon of butter into each popover cup.  Spoon the batter into each cup and fill 2/3 full.
  • Bake the popovers for about 20-30 minutes until they have puffed up over the pan and have a crusty top.
  • **Don’t open the oven!  The steam is what helps the popovers…pop over.;)