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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
  • 1/2 cup dark brown sugar
  • 1 tsp all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
Crust:
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 4 T baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 tsp vanilla
Topping:
  • 1 T butter
  • 2 T 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 T butter and sprinkle with the 2 tablespoons sugar.

Bake 1 hour.

Serves 8-10 

 

 

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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 T butter and sprinkle with the 2 tablespoons sugar.

Bake 1 hour.

Serves 8-10 

 

 

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

To purchase Renee's Garden Seeds, click here

View Recipe Archive