Cobbler: Pumpkin Cobbler

posted by Becky 11-29-101 2:39 PM

Pumpkin Cobbler

2 eggs, beaten
1 c. evaporated milk
3 c. cooked mashed pumpkin (or butternut squash)
1 c. white sugar
1/2 c. dark brown sugar
1 Tbsp. flour
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves, ground
1/4 tsp. nutmeg, ground
1/4 tsp. salt

1 stick butter (1/2 c.)
1 c. flour
1 c. white sugar
4 tsp. baking powder
1/2 tsp. salt
1 c. regular or lowfat milk
1 tsp. vanilla

1 Tbsp. butter
2 Tbsp. white sugar

In a large bowl combine eggs, milk and pumpkin. Add the rest of the filling ingredients, mix well and set aside.

Then prepare the crust; melt the stick of butter in a 9 x 11-inch baking pan. In another bowl mix the crust ingredients until just combined and pour into baking pan on top of the melted butter. Spoon or slowly pour the filling evenly over the crust batter in the pan. DO NOT STIR. Dot the top with the remaining 1 tablespoon butter and sprinkle with the 2 tablespoons of sugar.

Bake 1 hour in preheated oven at 350 degrees.

It will serve 8 to 10, but can be halved for a smaller group.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line