Pumpkin Cobbler
- Number of Servings: 10
Ingredients
1 stick (1/2 cup) butter1 cup self-rising flour1 cup granulated sugar1 cup whole or low-fat milk1 tsp vanilla extract2 eggs, beaten1 small can (5 ounces) evaporated milk1 can (30 ounces) pumpkin pie filling
Preheat oven to 350. Cut butter into four pieces and place the pieces in a 9-by-11- inch glass baking dish. Place the dish in the pre-heating oven to melt butter. In a medium bowl, mix together the flour, sugar, milk, and vanilla. Remove the melted butter from the oven, and pour the flour mixture into the dish. Do not stir. Set the mixture aside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 345.2
- Total Fat: 12.3 g
- Cholesterol: 79.9 mg
- Sodium: 284.2 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 7.4 g
- Protein: 5.6 g
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