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Pumpkin Cobbler
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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
½ cup dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon salt
Crust:
½ cup butter
1 cup all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ 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 To
purchase Renee's Garden Seeds, click here
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