Pumpkin Cobbler
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1⁄2 cup butter
- 1 cup self rising flour (see note below)
- 1 cup sugar
- 1 cup milk
- 1 teaspoon vanilla
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 1 (30 ounce) can pumpkin pie filling (Also see note below)
directions
- Preheat oven to 350°.
- Cut butter into four pieces and place in 9x13 glass baking dish.
- Place the dish in the heating oven to melt the butter.
- In a medium bowl, mix together the flour, sugar, regular milk and vanilla.
- Remove the melted butter from the oven and pour the flour mixture into the dish directly over the butter.
- Do not stir!
- Set the mixture aside.
- Whisk eggs in a mixing bowl, add evaporated milk and pumpkin pie filling.
- Stir to mix well.
- Spoon the filling mixture on top of the reserved crust batter in the pan.
- Do not stir and do not worry about the filling reaching the sides of the pan.
- Bake until crust is dark golden brown on top, about 50 minutes to 1 hour.
- Let cobbler rest for at least 20 minutes before serving.
- Notes: 1 cup of self rising flour= 1 cup all purpose flour plus 1 1/2 tsp baking powder plus 1/2 tsp salt.
- *Donot use regular pumpkin puree, must be a filling or sometimes called a mix.
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Reviews
-
This was a very easy recipe. I didn't find it to be sweet enough for my tastes, but topped with icecream or cool whip, it was pretty tasty. I will definitely be trying it again, but the next time I make it, I will add a little sugar to the filling along with some extra spices like cinnamon, nutmeg, and cloves. Thanks for posting, marie!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.