Pumpkin CobblerSubmitted by: SQUISHEDFAIRY
IntroductionI cut this out of the newspaper about 5 years ago to use as a twist on Thanksgiving dessert. (The cook's note at the bottom was added by the ones who submitted it to the paper) I cut this out of the newspaper about 5 years ago to use as a twist on Thanksgiving dessert. (The cook's note at the bottom was added by the ones who submitted it to the paper)
1 stick (1/2 cup) butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole or low-fat milk
1 tsp vanilla extract
2 eggs, beaten
1 small can (5 ounces) evaporated milk
1 can (30 ounces) pumpkin pie filling
Break eggs into a 2-quart measure or mixing bowl and whisk them. Add evaporated milk and pumpkin pie filling. stir to mix well. Slowly pour or spoon the mixture on top of the reserved crust batter in the pan. Do not stir. (The crust batter will rise to cover the pumpkin as it bakes.)
Bake until crust is dark, golden brown on top,about 50 minutes to 1 hour. Let the cobbler rest 20 minutes or up to 1 hour before serving.
Cook's notes: We used Libby's Pumpkin Pie Mix. Some brands may call it Pumpkin Pie Filling. Buy the kind that calls for adding eggs.
Makes 8-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SQUISHEDFAIRY.