Pumpkin Cobbler

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Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Pumpkin Cobbler calories by ingredient

Introduction

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) 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)

Number of Servings: 10

Ingredients

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

Directions

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.