Ingredients for 1 servings:
1. 4 eggs
2. 1 cup half-and-half (or whole milk)
3. 2 tablespoons melted butter
4. 1 pinch salt
5. 1/4 cup sugar
6. 1 cup all-purpose flour
7. 2 teaspoons baking powder
8. 1 cup pumpkin puree
9. 1/4 teaspoon freshly grated nutmeg
10. 1/8 teaspoon cinnamon
11. vegetable oil or butter, for the pan

Directions:
1. Combine all ingredients except vegetable oil in a blender and process until smooth. Let stand for at least 15 minutes.
2. Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) and meat to medium. Spoon 2 to 4 tablespoons batter for each cake — the batter is thinner than traditional pancake batter and will spread. Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes. Turn and cook the other side. Repeat until all batter is used.
3. Serve as dessert, as a base for meats, or with butter and syrup.

Enjoy your meal!