Pumpkin cobbler is the perfect comfort food for Fall and a wonderful way to wrap up your Thanksgiving dinner.
Well, it’s full on pumpkin season now, so I don’t feel as bad about throwing pumpkin recipes in your face (I didn’t really feel that bad about it before). Thanksgiving is just around the corner (at least in Canada), and what better way to finish off your dinner than with a pumpkin dessert?
For many people this means pumpkin pie, which is a staple this time of year. I’m not a huge fan of pumpkin pie though – it’s a texture thing. I feel like I’m getting a mouthful of pumpkin with each bite. I love pumpkin flavoured stuff, but not so much the pumpkin straight up on its own. So I wanted to try something a little different from the standard cake and muffin recipes, but still with that comforting Fall pumpkin factor.
The lovely people at World Kitchen sent me this amazing 4-Pc Bakeware set from CW by CorningWare to test out some fall recipes. How stunning are the colors of these dishes?? I love them. I initially wanted to use the darker blue shallow baker for this dessert, but I’m glad I opted for the deeper dish, or I would have had pumpkin cobbler all over the bottom of my oven!
This Pumpkin Cobbler is really easy to make, so don’t let the scone-like topping fool you. I think it might be the shortest list of instructions I have ever written — you only need 2 bowls and don’t need to worry about room temperature ingredients.
The only tricky part about the topping is making sure you don’t overmix it. You really want to make sure that it’s just moistened enough that it starts to come together. You will still have some bits of flour that are dry and that’s okay – just sprinkle them over the top once you’ve spooned the rest of the topping on.
I sprinkled the Pumpkin Cobbler with coarse demerara sugar before baking, but this is optional. It adds a bit more sweetness and texture. Top with whipped cream or ice cream to serve!
So, as it turns out, Pumpkin Cobbler is pretty much like pumpkin pie but with a topping instead of a crust. Sadly, it’s not for me. The flavour is amazing and I love the biscuit topping, but the texture of the pumpkin just gets to me. My taste testers loved it though! If you like pumpkin pie, I am convinced that you will love this, and it will be a nice change from the standard pie desserts you may have during this season. If you dislike pumpkin pie for the same reasons I do, you may want to give this one a pass :).
- Preheat oven to 350F and grease a 9x13" baking dish.
- In a medium bowl, combine pumpkin, evaporated milk, and eggs. Add sugars, flour, pumpkin pie spice, and salt. Pour into baking dish.
- In a large bowl, whisk flour, baking powder, sugar, and salt.
- Cut in butter until it resembles coarse meal (using a pastry blender or your hands).
- Stir in milk and eggs just until moist, do not overmix!
- Place large spoonfuls of topping evenly over pumpkin. Top with coarse sugar if desired.
- Bake for 30-40mins until browned.