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Harvest Pumpkin Cobbler
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- #44973
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 eggs, slightly beaten
1 cup evaporated milk
3 cups cooked and mashed pumpkin
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter (no substitutes), melted
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
pecan halves (optional)
directions
Preheat oven to 350 degrees F.
For filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
For crust, pour butter into a 3-quart rectangular baking dish, tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour pumpkin mixture evenly over crust.
Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. If desired, garnish with pecan halves.
NOTE: If you don't have fresh pumpkin, substitute canned pumpkin. The cobbler is on the bottom with the pumpkin custard baked on top.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 1, 2013
Made this instead of a pumpkin pie this year because it would serve more people. It was a huge hit. I did use canned pumpkin because it's easier and you really couldn't tell it was canned because there are so many delicious spices in the recipe. It baked up perfectly too.
September 2, 2006
This recipe is Wonderful!!!Everyone asks for the recipe and they love it. I am going to make this Again... Thanks, Cheryl