Pumpkin Cobbler

Recipe by Marie
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READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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