EASY PUMPKIN COBBLER

Easy Pumpkin Cobbler image

Way better than pumpkin pie!

Provided by Lori Batten

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 12

Number Of Ingredients 20

Previous Next

Ingredients

3 cups mashed cooked pumpkin
1 cup heavy whipping cream
2 eggs, beaten
1 cup white sugar
½ cup dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup butter, melted
1 cup all-purpose flour
1 cup milk
¾ cup white sugar
4 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon butter, cubed
2 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix pumpkin, heavy cream, and eggs together in a large bowl. Add 1 cup white sugar, brown sugar, 1 tablespoon flour, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg; mix well.
Pour 1/2 cup melted butter into a 9x13-inch baking pan.
Mix 1 cup flour, milk, 3/4 cup white sugar, baking powder, vanilla extract, and 1/2 teaspoon salt in a bowl until just combined. Pour over melted butter in the pan. Spoon pumpkin filling evenly on top. Dot with 1 tablespoon butter; sprinkle 2 tablespoons sugar on top.
Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 55.9 g, Cholesterol 82.7 mg, Fat 17.5 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 10.7 g, Sodium 451.2 mg, Sugar 43.3 g