Pumpkin Cobbler

[cougars_catnip]

 Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping.
 
Pumpkin Cobbler


Filling:
2 eggs, beaten
1 cup evaporated milk
3 cups cooked mashed pumpkin or butternut squash
1 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

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

Topping:
1 tablespoon butter
2 tablespoons white sugar

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. Dot the top with the remaining 1 tablespoon butter and sprinkle with the 2 tablespoons sugar.

Bake 1 hour.   Serves 8-10

Comments

[swordage]

I MUST try this. How much do I appreciate that this calls for actual cooked pumpkin instead of a can? Let me count the ways... XD

[cougars_catnip]

It is really good. :) I first had it at a cider pressing party and it was one of the first desserts to disappear, along with my apple pear cobbler.

CC