Vanessa

I didn't grow up with Yorkshire puddings like my hubby did, but he said that these were perfect! These were wonderfully crispy and formed pockets to put our roast beef and gravy inside. I tried a different recipe before this one, but it wasn't as good.

I started this recipe realizing midway that my can of pumpkin was twice the size the recipe called for. I made adjustments to make two pies (thank goodness I had another crust). I didn't have all the eggs, but the double batch worked fine with 2 + 3 yolks. I also used pumpkin pie spice because I didn't have Chinese five spice. They turned out rich, creamy and yummy. Thanks again, Chef John!

I made this recipe exactly as written with lovely results. We did up a double batch of batter and filled one regular muffin tin and two mini-muffin tins. If making mini-muffins, I set the oven to 350° F (I think my oven cooks hot) and bake 10-12 minutes only.

Made these for a baking exchange and I was told the brownies were a friend's favorite out of all 12 items! Making another batch because she's pregnant and we want to keep her happy!