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Low Residue diets limit fibrous vegetables, but the pumpkin puree here is a smooth puree with no skin or seeds, and the amount per serving is moderate, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
Plain milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid milk, please tap it and change its rating to Red.
Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Place a 10-inch oven-safe skillet (or 9-inch round baking dish) in the oven and preheat to 425°F (220°C) for at least 15 minutes while you prepare the batter.
In a blender (or in a large bowl with a whisk), combine the eggs, pumpkin purée, milk, and vanilla extract. Blend or whisk until completely smooth.
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