Pumpkin Popover Sandwiches

Servings: 12 popovers

Most popover recipes deflate quickly. But when you make a small sandwich out of them, they can look tall again. And adding whole wheat makes them healthier. These sandwiches are great party appetizers or can be prepared for lunch. Carve out an edible pumpkin or buy the pumpkin meat frozen.



1 cup (8 ounces) whole milk

3 eggs

2 tablespoons unsalted butter, melted

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon ground black pepper

1/2 cup grated Asiago Cheese

2 teaspoons mixed fresh or dried sage 

Pumpkin Spread
1-1/2 cups fresh pumpkin meat

1/2 cup thick Greek-style honey yogurt

1 teaspoon marjoram

1 tablespoon dried onion

1/2 pound thinly sliced ham of choice

Pumpkin Popover Sandwiches recipe 


Preheat the oven to 450 degrees.

In a medium bowl, whisk together the milk, eggs, butter, flours, baking powder, and pepper. Stir in the herbs and cheese, mixing until fully incorporated. Add the batter to a popover pan or muffin tin coated with Teflon™ non-stick. Bake the popovers for 15 minutes and then turn the oven down to 400 degrees.  Return the pan to the oven and bake another 10 to 15 minutes until the popovers are puffy and a golden brown.

While the popovers bake, make the spread by blending the pumpkin ingredients in a food processor until smooth, 30 seconds or so. The spread should be smooth but thick and creamy.

When the popovers are done, turn them out onto a work surface and cut each one in half horizontally to make a top and bottom for the sandwich. Use a butter knife to add the pumpkin spread to each half. Add a slice or two of ham, fluffing it to give the popover height.

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