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Pumpkin Cobbler

Page history last edited by PBworks 12 years, 1 month ago


"A seriously good recipe" - Libby


Cooking Time: 50-55
  •   2 eggs, slightly beaten
  •    1 c evaporated milk
  •   3 c pumpkin
  •   3/4 c sugar
  •   1/2 c brown sugar
  •   1 t flour
  •   1 t cinnamon
  •   1/4 t salt
  •   1/4 t ginger
  •   1/4 t clove
  •   1/4 t nutmeg


  • 1/2 c melted butter
  • 1 c flour
  •  1 c sugar
  • 1 T baking powder
  • 1 c milk
  • 1 t vanilla
  • 1/4 t salt





  1. Prepare filling by combining the wet ingredients. Add sugar, brown sugar, 1 tsp. flour, cinnamon, salt, ginger, clove, and nutmeg and beat lightly with rotary or whisk just until combined. Set aside.
  2. Prepare the crust by melting the butter into a 3-qt. baking dish, tilting to spread evenly over the dish.
  3. In a small mixing bowl, combine crust ingredients and pour over the melted butter. Spoon or slowly pour pumpkin mixture evenly over crust mixture.
  4. Bake in 350 degree preheated oven for 50-55 minutes until toothpick inserted near center comes out clean and crust is golden.  Serve warm. The crust will rise up and around and (mostly) cover the pumpkin filling.
Serves 8-10

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