3 tbsp. melted butter, plus more for greasing cups
3 large eggs
1 c. milk
1 c. all-purpose flour
1 1/4 tsp. pumpkin pie spice
1/2 tsp. Kosher salt
Preheat oven to 375 degrees F. Generously grease six (6-oz.) custard cups or cups of popover pan with melted butter. Set on rimmed baking sheet.
In a blender, combine eggs, milk, 3 tablespoons melted butter, flour, pumpkin pie spice, and salt; blend until smooth. Pout about 1/3 cup batter into each custard cup, or fill popover pan cups half full.
Bake 50 minutes, then quickly cut a small slit in top of each popover to release steam; bake 10 minutes longer. Immediately remove popovers from cups, loosening with spatula if necessary. Serve hot and with a jar of Bellisari’s Blistered Jalapeno & Fig Spread.