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Pumpkin Dutch Baby With Pumpkin Butter

['3 large eggs, room temperature', '1 (15-ounce) can pumpkin purée, divided', '1 cup milk, room temperature', '3 Tbsp. unsalted butter, room temperature, divided', '1 cup all-purpose flour', '1 ½ tsp. cinnamon, divided', '¼ tsp. allspice', '¼ tsp. ground ginger', '¼ tsp. nutmeg', 'Kosher salt', '½ cup apple cider or juice', '3 Tbsp. maple syrup', 'Powdered sugar', 'for serving']

Place an 8-inch ovenproof skillet or cast-iron pan in the oven and preheat to 425°.
Once the oven reaches temperature, blend 3 large eggs in a blender until well combined and frothy, 1 minute. Add ¼ cup of the pumpkin purée, then 1 cup milk, and then 1 Tbsp. of the butter, blending for 30 seconds after each addition. Add 1 cup all-purpose flour, ¼ tsp. allspice, ¼ tsp. ground ginger, ¼ tsp. nutmeg, ½ tsp. salt, and 1 tsp. of the cinnamon in one addition. Blend again until combined and frothy, 1 minute (scraping down the sides of the blender if necessary).
Pull the hot pan from the oven and add the remaining 2 Tbsp. butter, swirling the pan so it melts evenly across the bottom (it will bubble and brown). Once the butter is melted, immediately pour in the Dutch baby batter and return to the oven. Bake until golden brown and slightly puffed, 20 minutes.
While the Dutch baby bakes, combine ½ cup apple cider, 3 Tbsp. maple syrup, the remaining ½ tsp. cinnamon, a pinch of salt, and the rest of the can of pumpkin purée (about 1 ¼ cups) in a small saucepan. Cook over medium-high heat until the mixture starts to bubble, then reduce to medium and cook, stirring frequently and scraping down the sides of the pot with a spatula, until dark and thickened with no raw pumpkin flavor remaining, 20 to 25 minutes. Slice the Dutch baby (it will start to sink as soon as you take it out of the oven) and serve with the pumpkin butter and powdered sugar.

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