Pumpkin Cobbler

Pumpkin Cobbler

I actually made this “Pumpkin Cobbler” from Taste & Tell Blog last year and it was a BIG hit at my Thanksgiving dinner with my family. I love that it was much easier to make than the traditional Pumpkin Pie. It had saved me alot of time so that I could spend time with my family.

A pumpkin custard is covered with a sweet biscuit topping in this fantastic fall dessert. Serve with ice cream for a different holiday dessert.
Serves: 6 servings
Ingredients:
Pumpkin Custard
  • 1 can (15 oz) pumpkin puree
  • 1 cup evaporated milk
  • 2 eggs, lightly beaten
  • ½ cup sugar
  • ½ cup brown sugar
  • ¼ cup flour
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
Topping
  • ¾ cup flour
  • 7 teaspoons sugar, divided
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons butter, cut into bits
  • ½ cup buttermilk
Instructions
  1. Preheat the oven to 350°F. Spray a 2-3 quart baking dish with nonstick cooking spray.
  2. Combine the pumpkin puree, evaporated milk and eggs in a bowl. Add in both sugars, the flour, pumpkin pie spice and salt. Pour the mixture into the prepared dish.
  3. In another bowl, combine the flour, 5 teaspoons of the sugar, baking powder, baking soda and salt. Add in the butter, and with a pastry cutter or a fork, cut in the butter until it resembles crumbs. Stir in the buttermilk and stir just until the mixture comes together. (If the mixture is still dry and doesn’t come together, add in more buttermilk, 1 teaspoon at a time.) Do not over stir.
  4. Drop the topping mixture in dollops over the custard. Sprinkle with the remaining 2 teaspoons of sugar.
  5. Bake until the topping is golden brown, 35-40 minutes.
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