Pumpkin Cobbler
- Reviews 4
Ready In: 1 hr 10 mins
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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