Place the Cast Iron Skillet into the oven. Preheat the oven (with the skillet inside) to 425°F.
In a small bowl, whisk together the flour, salt, and pumpkin pie spice. In medium bowl, whisk together the eggs, milk, vanilla extract and pumpkin puree. Add the dry ingredients from the first bowl to the second bowl. Whisk together the ingredients from the two bowls until there are no lumps remaining.
Carefully remove the skillet from the oven and place the butter in it, allowing the butter to melt and cover the entire skillet (swirl the skillet around as needed). Then pour the batter into the skillet, allowing the batter to fully cover the skillet. Return the skillet to the oven, close the door, and bake for 15-20 minutes or until the side are puffed and golden.Step 4. Serve warm with Pumpkin Mousse or the Maple Whipped Cream on top.
Also, for the Pumpkin Mousse or the Maple Whipped Cream recipes.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!