Harvest Pumpkin Cobbler

[Guest guest]

Harvest Pumpkin Cobbler

Prep Time: 25 minutes

 

 

Ingredients

 

2 eggs, slightly beaten

1 cup evaporated milk

3 cups cooked and mashed pumpkin (2 medium pie

pumpkins)

3/4 cup granulated sugar

1/2 cup packed dark brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup butter (no substitutes), melted

1 cup all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon vanilla

Pecan halves (optional)

 

Directions:

 

1. Preheat oven to 350 degrees F.

2. For filling, combine eggs, evaporated milk, and

pumpkin in a medium mixing bowl. Add 3/4 cup

granulated sugar, dark brown sugar, 1 tablespoon

flour, cinnamon, 1/4 teaspoon salt, ginger, cloves,

and nutmeg. With rotary beater or wire whisk, beat

lightly just until combined; set aside.

3. For crust, pour butter into a 3-quart rectangular

baking dish, tilting dish to spread butter evenly.

Combine 1 cup flour, 1 cup granulated sugar, baking

powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in

a small mixing bowl. Pour mixture over melted butter

to make crust. Spoon or slowly pour pumpkin mixture

evenly over crust. Bake in preheated oven for 50 to 55

minutes or until a wooden toothpick inserted near

center comes out clean. Serve warm. If desired,

garnish with pecan halves. Makes 8 to 10 servings.

 

Nutritional facts per serving

 

calories: 475 , total fat: 17g , saturated fat: 10g ,

cholesterol: 98mg , sodium: 345mg , carbohydrate: 77g

, fiber: 2g , protein: 7g , vitamin A: 27% , calcium:

25% , iron: 10%

 

 

 

 

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