For the crust:
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder*
1/2 teaspoon salt
1 cup milk*
1 teaspoon vanilla extract
For the filling:
2 large eggs
1 cup evaporated milk
2 cans (15 ounces each) 100% pure pumpkin (also called solid-packed pumpkin) or 3 cups cooked mashed pumpkin*
1 cup sugar
1/2 cup light brown sugar, lightly packed
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Turn on oven to 350 degrees F. Place butter in a 13 X 9-inch baking pan, and place in preheating oven. When butter has melted, about 3 minutes, carefully remove pan from oven, and set aside. Allow oven to continue to preheat.
Meanwhile, in a medium bowl, mix together remaining crust ingredients, and pour them over melted butter. Do not stir. Set aside.
In a large bowl, lightly beat eggs. Add milk and pumpkin, and stir to blend. Stir in remaining filling ingredients, and stir to mix well.
Spoon or slowly pour filling evenly over crust batter in pan. (The crust ingredients will almost be completely covered, this is fine.) Do not stir.
Bake cobbler, uncovered, for 45 to 50 minutes, or until crust has risen over the sides of filling and is golden brown and bubbly. (The crust will not cover cobbler completely, but this is fine.) Remove pan from oven, and cool for 10 to 15 minutes. Serve warm in shallow dessert bowls. (The cobbler can be topped with vanilla ice cream or whipped cream, if desired.)
You may use reduced-fat or whole milk.
Double check the expiration date on your baking powder. The crust will not rise properly if your baking powder is old!
Do not use pumpkin pie filling as, the pie filling has other ingredients already added. We have found pure pumpkin located in several different parts of the supermarket, depending on the store. Check the canned vegetable aisle or the baking aisle.