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Pumpkin Cobbler (bobbie Beers)
Author/Submitted by:
Servings: 4
Categories:
Cobblers
/
Desserts
/
Pumpkin
/
Turnovers
Ingredients: 2
Eggs, beaten 1
c
Evaporated milk 2
c
Pumpkin puree, fresh or
Canned 1
c
White sugar 1/2
c
Brown sugar 1
tb
Flour 1
t
Cinnamon 1/4
ts
Cloves 1/4
ts
Ginger 1/4
ts
Nutmeg 1/2
ts
Salt
Directions:
Crust: 1/2 c unsalted butter (1 stick) 1 c flour 1 c sugar 4 tsp
baking powder 1/2 tsp salt 1 c milk 1 tsp vanilla
Topping: 1 Tbsp butter 2 Tbsp sugar
Preheat oven to 350 degrees.
Filling: In large bowl, combine eggs, milk and pumpkin; add sugars,
flour, cinnamon, cloves, ginger, nutmeg, and salt. Mix well.
Crust: Melt butter in 9 x 11 inch baking pan. In another bowl, mix
flour, sugar, baking powder, salt, milk, and vanilla until just
combined and pour into baking pan on top of melted butter. Spoon or
slowly pour filling evenly over crust batter in the pan. Do not stir.
Topping: Dot top with butter and sprinkle with sugar. Bake one hour.
8 to 10 servings.
Crust mixture rises to top during baking to form rich topping.
From Record-Argus Community Cookbook 1988, submitted by Janice
McQuiston
Filling:
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