Place a 10” cast iron skillet in the oven. Preheat the oven with the
skillet to 425°F.

In a medium bowl, whisk the eggs, milk, pumpkin puree and
vanilla until well combined.

While still whisking, add the salt, flour, and pumpkin pie spice slowly. Whisk
continuously so there aren’t any lumps in the batter.

Add the butter to the hot skillet and swirl it until it is melted. Pour
the batter into the buttered skillet and immediately return the skillet to the
oven.

Bake at 425° for 15-20 minutes, or until the sides are puffed and golden brown. Don’t open the oven
door while baking!

While the Dutch Baby is baking, make the Easy Pumpkin Mousse by adding
all of the ingredients to a small bowl. Using a hand mixer, mix for a few
minutes until it is light and fluffy.

Next, make the Maple Whipped Cream by adding the ingredients to a medium
bowl. Beat on high with your hand mixer until stiff peaks form. Store refrigerated
until ready to serve.

Serve the Pumpkin Dutch Baby directly from the oven with the pumpkin mousse, maple whipped cream and toasted pecans.