Sunday, November 6, 2016

Pumpkin Cobbler

Pumpkin a beautiful vegetable to grow, so many different varieties too. If you are a fan of pumpkin pie but not a fan of making a pie crust, this is the recipe for you. Simple to put together, makes a generous amount and so very delicious! My son Rick loves pumpkin pie, my daughter Anastasia as well but she is not a fan of pie crust, this dessert is perfect for her and my son says it is just as good as pumpkin pie! Today I used butternut squash but any pumpkin will do.


Butter is in the pan ready to melt in the preheating oven

Pumpkin mixture

Batter ingredients are mixed together

Butter is melted, batter is added on top

The pumpkin mixture is spooned over the batter

Pumpkin Cobbler is baked and sampled

 Served with some cream or whipped cream


Filling: 2 eggs, beaten
1 cup evaporated milk
3 cups cooked mashed pumpkin or butternut squash
3/4 cup white sugar
½ cup dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon salt

½ cup butter
1 cup all-purpose flour
3/4 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla

Preheat oven to 350 F
In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients,
mix well and set aside.
Prepare the crust:
Melt the butter in a 9x11-inch baking pan.
In another bowl, mix the remaining crust ingredients until just combined
and pour into baking pan on top of the melted butter.

Spoon or slowly pour the filling evenly over the crust batter in the pan.
Do not stir. 

Bake 1 hour.   Serves 8-10
 "Always keep the magic of 'belief ' alive in your heart."💖

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