Harvest Pumpkin Cobbler

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2 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
25 mins
Bake:
50 mins 350°F
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Harvest Pumpkin Cobbler

Ingredients
2
eggs, slightly beaten
1
cup evaporated milk
3
cups cooked and mashed pumpkin (2 medium pie pumpkins)
1/2
cup packed dark brown sugar
1
1
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon ground ginger
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1/2
cup butter (no substitutes), melted
1
tablespoon baking powder
1/4
teaspoon salt
1
cup milk
1
teaspoon vanilla
 
Pecan halves (optional)

Directions

  1. Preheat oven to 350 degrees F.
  2. For filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
  3. For crust, pour butter into a 3-quart rectangular baking dish, tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour pumpkin mixture evenly over crust. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. If desired, garnish with pecan halves. Makes 8 to 10 servings.

Nutrition Facts

(Harvest Pumpkin Cobbler)
    Per serving:
  • 475 kcal cal.,
  • 17 g fat
  • (10 g sat. fat,
  • 98 mg chol.,
  • 345 mg sodium,
  • 77 g carb.,
  • 2 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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