Pumpkin Cobbler

 
This is the perfect season for PUMPKIN! With the holiday season starting in a few weeks all I think about is food that feels like home. Everyone has their favorites like, cherry, apple and pumpkin. Whatever is your favorite, you will make room in your heart for this dessert. So full of flavor and brings back so many memories of past holidays.
 
 

Ingredients: Click to print
Custard:
1 can 15 ounce pumpkin puree
1 can evaporated milk
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon salt
Topping:
1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons butter, cut into small pieces
1 cup buttermilk

Directions:

  • Preheat the oven to 350 degrees. Spray a 9 x 13 pan with non stick cooking spray.
  • Custard: In a bowl, combine the pumpkin, evaporated milk, and eggs. Add the sugars, flour, pumpkin spice, and salt. Pour into the prepared pan.
  • Topping: In a different bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the butter, and with a fork, cut in the butter until it looks like crumbs.
  • Stir in the buttermilk, and stir just until the mixture is combined.
  • Drop the topping in dollops over the custard. Take a couple of extra teaspoons of sugar and sprinkle it over the top. Bake for 35 to 40 minutes or until the top is golden brown.
  • Serve with ice cream or a drizzle of heavy cream and top it off with your favorite nuts and caramel sauce.

 

 

 

 

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