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Pumpkin Pie Ebelskivers

Pumpkin Pie Ebelskivers | TeenieCakes.com

It’s been a welcoming, but unseasonably cooler temperatures for Southern California. I’m ready for holiday fare and nothing screams Fall more than pumpkin-whatever’s. I’ve had my eye on this recipe for pumpkin pie ebelskivers and couldn’t have timed it up better, making them with unused portions of pumpkin purée and already whipped up cream-cheese filling from the Petite Pumpkin Whoopie Pies with Cream Cheese Filling I made last week.

I’m not a newbie when it comes to ebelskivers.  I would say I’m an intermediate, experienced ebelskiver cook.   However, these pumpkin pie ebelskivers threw me for a loop!    It has a fantastic pumpkin flavor…it really does taste like mini-pumpkin pies!    It’s one of those recipes that if you’re a pumpkin pie lover, your first taste will have your eyes involuntarily widen and before you know it, you’re humming, “Mmmm.”     Really.   Great flavor, with or without the cream cheese drizzle.      However, the directions from the cookbook I used for this recipe was not forthcoming about the cooking time, texture and handling of these ebelskiver gems. The following notes will assist in a more successful outcome and thus more likely to produce a winning favorite when serving it at your breakfast or brunch table.

Read more about ebelskivers from a couple of my previous posts:

Pumpkin Pie Ebelskivers | TeenieCakes.com

Teenie Notes
  • It costs less to buy graham crackers (a generic brand) and create your own crumbs, than buying it as graham cracker crumbs. Place graham crackers in a plastic sealed bag and crumble with your hands. Store extra in refrigerator for longer shelf-life or in pantry.
  • No need to purchase special ebelskiver turning tools (really!). Use wooden bamboo skewers.
  • This is a great recipe to use when you have left-over pumpkin puree.
  • Practice. If you’re planning to make this for guests…practice making ebelskivers before you entertain – like the day or weekend before. You may be a natural at it, but depending on the recipe, it may take your trial and error to get the timing and turning right, so practice so you’re not in a bind when expecting guests for breakfast/brunch.
  • Cook these ebelskivers at the lowest temperature possible on your stove (I have a gas stove) to allow even and thorough cooking. I found that 10 minutes on the first side was perfect at the lowest heat, allowing even browning and cooking.
  • Note that the title of these treats is called pumpkin pie, it will have a pumpkin pie texture in the middle NOT pumpkin bread.
  • If you’re using bamboo skewers to turn, use the rounded (blunt) side, not the pointed side (don’t be tempted). If you use the pointed side, you will inevitably puncture the ebelskiver.
  • When adding batter to the pan’s wells, start at 12 o’clock and work clock-wise, filling the middle well last. That way you can more easily remember the order in which you started when it’s time to turn the ebelskivers.
  • Note update: I don’t want to deter or intimidate you to try this recipe, but if you haven’t made ebelskivers before, I encourage you to start with a more basic recipe. As I mentioned in the post, this one threw me for a loop because the texture is more soft, making it challenging to flip the pancakes over.
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Pumpkin Pie Ebelskivers
Pumpkin Pie Ebelskivers

source Ebelskivers – More Ideas and Recipes! by Kevin Crafts

Makes 21 Ebelskivers

Special Tools Requirements
An Ebelskiver pan
2 Wooden bamboo skewers (metal skewers may scratch your ebelskiver pan)

Ingredients

1/2 cup graham cracker crumbs
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt

2 large eggs, separated
1 can (14 ounces) sweetened condensed milk, room temperature
3 tablespoons unsalted butter, melted and cooled
1 can (15 ounces) pumpkin purée

Confectioner’s sugar for sprinkling (optional)
Cream Cheese Icing (optional and source to follow)

Directions

Preheat oven to 200 degrees.

In a large bowl, whisk together the graham crackers crumbs, flour, brown sugar, pumpkin pie spice, baking powder, and salt.   In a small bowl, lightly beat the egg yolks with a whisk or fork.  Add the condensed milk and 2 tablespoons of melted butter.    Add the yolk-mixture to the flour-mixture and, using a wooden spoon, stir until well blended.   Expect that the batter will be slightly lumpy.

In a clean bowl, beat egg whites with a hand-mixer until stiff peaks form. Fold egg whites into batter, alternating with the pumpkin purée in 2 additions, just until well blended and there are no white streaks.

Brush the wells of an ebelskiver pan with remaining melted butter and place over:

  • medium-low heat for electric stove-tops
  • low heat for gas stoves

Note: You will need to test this and cooking time will vary as to your heat source intensity.

When the butter in the wells starts to bubble, add 2 Tablespoons of batter to each well.

Cook until the bottoms of the ebelskivers/pancakes are lightly browned and crisp, about 10 minutes (set your kitchen timer!). Use 2 wooden skewers (blunt side) to turn the ebelskivers and cook until lightly browned on the other side.

Transfer finished pancakes to a platter and keep warm in the oven while you makes 2 more batches.

Dust with confectioner’s sugar OR drizzle with cream cheese filling (see recipe from Petite Pumpkin Whoopie Pies with Cream-Cheese Filling).   Serve immediately.

Reader Interactions

Comments

    • Cristina says

      Hi Terri: I would think using your own homemade pumpkin puree should work well. However, I haven’t tried it and I don’t know how your puree is prepared. Please, let me know if you give it a try with homemade puree (homemade is always best! 🙂 ). Thanks, Terri!

  2. Emily (For Sweets Sake) says

    I don’t know how I missed this post but I just saw it in your month wrap up and sounds like a great recipe! My family is Danish so we’re big ebelskivers fans, but we’ve never veered away from the traditional recipe. I’ll have to see if I can convince them that mixing it up a bit is a good thing and try this recipe! 🙂

  4. Michelle B says

    I failed to mention in an earlier post that when I made these, they were gone in minutes. I knew my daughters would eat them as quickly as I could make them, what surprised me is that even my husband (who doesn’t really care for pumpkin pie) enjoyed them. I think I ended up with maybe 3 out of the entire batch for myself :/

    For those of you making your own graham cracker crumbs, it took 4 whole crackers for me to make the 1/2 cup needed for the recipe. I let my 12 yr old feed them to the food processor to crumble them, while I got the rest of the dry ingredients together. I also found that after I flipped them it took 2 or 3 minutes LESS time to brown than it did to brown the first side. Your first batch will be trial and error I think. I just printed out the recipe and made notes as I prepared them so it would be less stressful the second time I make them 🙂 Good luck everyone!

  5. Tracey says

    Oh wow, do these ever look good! I have an ebelskiver pan that I don’t use nearly enough. I think I just found a reason to pull it from the back of the pantry 🙂

  7. Chef Dennis says

    Cristina
    pumpkin ebelskivers sound delicious…. I remember hearing about ebelskivers last year, and had forgotten I wanted to get a pan! You are inspiring me to start making those little beauties!

  9. Jean says

    Okay, I look away from the screen and see if I can remember “ebelskiver”. These are new to me but pumpkin flavor isn’t. Gosh, if these are like little pumpkin pies then I want them! They’re darling!

  10. MaryMoh says

    These just look so inviting and delicious. Must be very moist. With condensed milk…it has to be my favourite…yum. Thanks very much for sharing.

  17. Winelady Cooks says

    Oh, these look absolutely delicious. Your photos are superb. This is the first time I’ve heard about ebelskiver’s. Sounds like a great recipe and perfect for the season.

    Thanks for sharing.
    Joanne

  18. Camala - CC Recipe says

    I have never made Ebelskivers before, these sounds wonderful, I am a bit intimated but I will have to at some point give them a try, anything with a Pumpkin Pie taste would be great for me, especially with a cream cheese drizzle:)

  21. Michelle B says

    Any of you that don’t have an ebelskiver pan need to get one. There are TONS of recipes both savory and sweet. Every time I make these my family loves them and I can’t wait to try this pumpkin recipe!

    And the bamboo stick are PERFECT for flipping them, super inexpensive and just toss them when you’re done.

  26. Evan @swEEts says

    I’ve never heard of this, but it looks delicious!! Where can you buy one of those pans? Do you use it for anything other than ebelskivers? I would totally not be opposed to you sending some of those my way 🙂

    • Cristina - Teenie Cakes says

      Hi Evan – The pans are sometimes considered seasonal. Williams Sonoma carries them and Bed, Bath & Beyond carried them last year too (use the 20% coupon). I just checked Amazon.com and they are carrying a couple from both Nordic and Norpro w/free shipping if you’re using Amazon Prime! :o)

      • Michelle B says

        I have the Norpro, nonstick, it’s great.

        This isn’t the recipe to try for your first foray though, Christina has another recipe that will be better suited to a first try. I made the pumpkin tonight and they are a mess to flip lol. “Regular” ebeliskivers (ones with more flour I think) act like pancakes, they bubble in the middle and you know when to flip them. These are literally like making a pie, you have to time them and they are still dense and wet when flipped 🙂

        I have an electric range top, so I put the heat on 3-4 and I kept a damp paper towel around to wipe off the bamboos sticks between flips. There are recipes online and Williams Sonoma has a cookbook with lots of sweet and savory recipes, so check that out as well.

        As far as other uses for the pan, maybe cornbread fritters? But honestly once you start making them with jam filling or nutella, cheese and herb, you’ll find that EBELSKIVERS themselves are more versatile than you think 🙂

        • Cristina - Teenie Cakes says

          Hi Michelle:

          You’re absolutely right…not a newbie recipe, as I mentioned about it throwing me for a loop. Although it had great pumpkin flavor and texture, it was a challenge even-though I would consider myself an intermediate ebelskiver-ist 🙂

          The Williams Sonoma book that you mentioned is the one from Kevin Craft that I used for this recipe. I felt it was not forthcoming about important details on this recipe, hence the extensive Teenie Cakes notes on cooking time and handling of these. You really have to practice to get these down with this particular recipe.

          All-in-all, it’s worth it if you “practice” and get your timing right and know your pan and heat intensity on your stove.

          As Michelle has mentioned, if you’re a newbie just trying out ebelskivers, these Danish pancakes would be better suited for your first run with a more traditional recipe using flour-based batter. They’re not difficult to master, but do take some getting used to when flipping them over. 🙂

          Thanks Michelle – I’m grateful for your feedback and hope you enjoyed the flavor and texture as me and Hubby did.

  33. denise @ quickies on the dinner table says

    I’ve never heard of these, though I have seen very similar pans before. They are beautiful and now I’m bursting with curiosity to try one! Love pumpkin of course, and with sweet spices and cream cheese, well, I’ll have a whole pan full, thanks!

  34. roxan says

    This looks wonderful! I’ve been wanting to get an ebelskiver pan for a while now, but my kitchen is already bursting at the seams so I’m limited to getting only things that I will use often, and that is not a unitasker. But hopefully soon I will have a bigger kitchen and can make your pumpkin pie ebelskivers soon!!

  35. Monet says

    Oh wow! Now I know what to ask for my birthday…and ebelskiver pan! I’ve never tried these tempting treats before, but now I’m very intrigued. And of course, you are using one of my favorite ingredients…pumpkin! Thanks for sharing love!

  36. ceecee says

    I have never heard of ebelskivers before!!! I feel cheated! Hmmm, the real question is how do I sneak yet another kitchen pan/appliance past my hubby 🙂

    • Cristina - Teenie Cakes says

      Hi Ceecee: The pans aren’t too expensive. They have them at Williams Sonoma and even better yet, Bed, Bath & Beyond used to carry them too. Use the 20% coupon that comes out at BB&B and it’s a fantastic price! They are sometimes considered seasonal.

  37. Island Vittles says

    These look delicious! I grew up with ebelskivers, so they have a fond place in my heart…I must say that your non-stick ebelskiver pan looks a lot cleaner than my grandma’s old cast iron one! Theresa

    • Cristina - Teenie Cakes says

      Hi Theresa: The non-stick is a cinch to clean-up. In between batches, I use a paper towel to wipe clean and then re-season with butter. It’s great. However, I’m thinking that the cast iron ones probably distribute the heat more evenly. The center pancake will cook quicker and turn out darker because of the uneven distribution of heat.

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