Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Hate making pie crust? In this recipe, the crust batter will rise to cover most of the pumpkin as it bakes. Serve topped with vanilla ice cream or whipped cream. Recipe from Desparation Dinners.

Directions

  1. Preheat oven to 350°.
  2. Cut butter into four pieces and place in 9x13 glass baking dish.
  3. Place the dish in the heating oven to melt the butter.
  4. In a medium bowl, mix together the flour, sugar, regular milk and vanilla.
  5. Remove the melted butter from the oven and pour the flour mixture into the dish directly over the butter.
  6. Do not stir!
  7. Set the mixture aside.
  8. Whisk eggs in a mixing bowl, add evaporated milk and pumpkin pie filling.
  9. Stir to mix well.
  10. Spoon the filling mixture on top of the reserved crust batter in the pan.
  11. Do not stir and do not worry about the filling reaching the sides of the pan.
  12. Bake until crust is dark golden brown on top, about 50 minutes to 1 hour.
  13. Let cobbler rest for at least 20 minutes before serving.
  14. Notes: 1 cup of self rising flour= 1 cup all purpose flour plus 1 1/2 tsp baking powder plus 1/2 tsp salt.
  15. *Donot use regular pumpkin puree, must be a filling or sometimes called a mix.
Most Helpful

I made this for a work party-got excellent reviews from co-workers, super easy, will definitely do it again!

SusanElizabeth October 08, 2009

I'd never made cobbler before and this sure was easy and very good. Don't know what the other reviewer used but it was way sweet (perfect.) I added more spices... will probably add even more next time (I like the sharp, earthy spices.)

Casper Casper October 21, 2006

I needed to use up some pumpkin pie filling & this recipe fit the bill. It was extremely easy to make & we enjoyed it. I wish I had some whipped cream or vanilla ice cream to top it with. I think, in general, cobbler type recipes are enhanced by some topping.

Judy from Hawaii December 31, 2005