Pumpkin Cobbler

Desserts | Baking, Entertaining, Holiday, Kid Friendly | Vegetables, Other

SERVES 12 - START TO FINISH: 10 minutes prep, 45 to 50 minutes to bake
Recipe Scoop Pumpkin Cobbler

Cooking Notes

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.

Pumpkin Cobbler

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.)

Pumpkin Cobbler

Approximate Values Per Serving: 419 calories (31% from fat), 15 g fat (9 g saturated), 93 mg cholesterol, 6 g protein, 67 g carbohydrates, 9 g dietary fiber, 566 mg sodium


From Judith Loue - November 18, 2010

I make this recipe every fall.....except I do it "upside down". I put the custard in the pan FIRST...bake it until it has set enough so that the topping doesn't sink....add the streusel topping...and finish baking.....veddy good!

From Anita Butler - November 19, 2010

This photo looks so yummy. I will HAVE to try it ASAP. But I have a related question. Do you know if there needs to be adjustments on recipes from the 70's that were based on 16 ounce cans of pumpkin? And why don't the large size 29 ounce cans of pumpkin equal two small 15 ounce cans? My pumpkin bread recipe called for the 16 ounce and if I double the recipe and use a large can of pumpkin, then I am really 3 ounces short ! The recipe I use is a merger of a circa 70's Betty Crocker and my mother-in-laws version that has since been lost. Her original recipe was so dark and moist, but we limp along with what we have.

From Alicia Ross - November 25, 2010

Anita_ want to make sure you are talking about pure canned pumpkin which has nothing in it except pumpkin puree - no spice, no sweeter, nothing.... If we're talking about the same thing, then I would suggest for your pumpkin bread to add your last cup of flour by the spoonful until you get the consistency you desire in your batter....the flour is going to be what makes the biggest difference with "less" pumpkin. I've had to adjust some of my mom's recipes in the same way because can sizes have changed over the years...funny how that happens, cans get smaller and price goes up....hmmmm.

From michelle - November 26, 2010

took this to mom's house for thanksgiving dinner. it got rave reviews! fyi...i added chopped pecans to the pumpkin mixture. everyone agreed it was a must-have (unless of course you're allergice to nuts!)

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