Pumpkin Cobbler

Name: Pumpkin Cobbler
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 59.14 ml butter; 236.59 ml flour; 236.59 ml granulated sugar; 19.71 ml baking powder; 0.25 ml salt; 4.92 ml vanilla; 236.59 ml milk; 2 eggs, beaten; 236.59 ml milk; 709.77 ml pumpkin puree; 354.88 ml granulated sugar; 118.29 ml brown sugar; 14.79 ml flour; 4.92 ml cinnamon; 1.23 ml ground ginger; 1.23 ml ground cloves; 1.23 ml ground nutmeg; 1.23 ml salt

Submitted by PaulaG

"Found this while web surfing. I haven't tried this recipe yet. It sounded so good that I thought I had better post it before I lost it. This sounds like a wonderful way to have your pumpkin pie without the hassle of making a crust."

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Ready In:: 1hr 35mins
Ingredients:: 18
Serves:: 8

ingredients

59.14 ml butter
Crust
236.59 ml flour
236.59 ml granulated sugar
19.71 ml baking powder
0.25 ml salt
4.92 ml vanilla
236.59 ml milk
Filling
2 eggs, beaten
236.59 ml milk
709.77 ml pumpkin puree
354.88 ml granulated sugar
118.29 ml brown sugar
14.79 ml flour
4.92 ml cinnamon
1.23 ml ground ginger
1.23 ml ground cloves
1.23 ml ground nutmeg
1.23 ml salt

directions

Melt the butter and pour into a 9 x 11 inch baking pan.
In a medium size mixing bowl, mix ingredients for the crust together and pour slowly and evely over the melted butter.
Beat all ingredients for the filling together in another bowl and pour slowly and evenly over the batter.
Bake at 350 degrees for 1 1/4 hours.

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Reviews

I've been making this recipe for years. My family loves it. It is so rich and lush. Although nothing repalces a traditional pumpkin pie, my favorite, this is an awesome fall dessert!

bebeo_51
This is wonderful. Serve it warm with vanilla ice cream and yummy. I made this at thanksgiving. Talk about a hit. It is so very simple and great tasting. I added another stick of butter to the top and sprinkled a little cinnamon sugar on top.

CARRIERVICKERS
Quite nice. Have to agree that it's a good twist on the conventional pumpkin pie. I cut down on the sugar for the filling by almost half a cup and it was still very sweet. The sugar in the crust could probably be cut down as well. The butter didn't seem to play a particularly important role so that could also be reduced. I made mine in a 9x9 pan and I would not recommend it because there was a bit of overflowing during the baking process. With a couple of tweaks here and there, I think this has a lot of potential!

chocoyo
My husband and I enjoyed this. Would mention that we found it somewhat sweeter than a conventional pumpkin pie (and less spicy), and the filling is looser.Having said that, it makes a nice change (in this upcoming season) from eating the umpteenth piece of pumpkin pie. Thanks for posting !

FlemishMinx

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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