Renee's Recipes


 

Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners


Pumpkin Cobbler

Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping.

Filling:
2 eggs, beaten
1 cup evaporated milk
3 cups cooked mashed pumpkin or butternut squash
1 cup white sugar
cup dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
teaspoon ginger
teaspoon cloves
teaspoon nutmeg
teaspoon salt

Crust:
cup butter
1 cup all-purpose flour
1 cup white sugar
4 teaspoons baking powder
teaspoon salt
1 cup milk
1 teaspoon vanilla

Topping:
1 tablespoon butter
2 tablespoons white sugar

Preheat oven to 350 F
In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.
Prepare the crust: Melt the butter in a 9x11-inch baking pan. In another bowl, mix the remaining 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 sugar.

Bake 1 hour.   Serves 8-10
 

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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