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Pumpkin Cobbler
Pumpkin cobbler is the perfect comfort food for Fall and a wonderful way to wrap up your Thanksgiving dinner.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
15
Calories
244
kcal
Author
Olivia
Ingredients
Pumpkin Layer:
1
can
pumpkin puree
14oz, not pumpkin pie filling
1
cup
evaporated milk
1
large
egg
lightly beaten
1/2
cup
granulated sugar
1/2
cup
light brown sugar
1/4
cup
all-purpose flour
1 1/2
tsp
pumpkin pie spice
1/2
tsp
salt
Topping:
2
cups
all-purpose flour
1/4 + 2Tbsp
cup
granulated sugar
1
Tbsp
baking powder
1/2
tsp
salt
1/2
cup
unsalted butter
cold, cubed
1/2
cup
buttermilk
2
large
eggs
lightly beaten
2
tsp
demerara sugar
optional
US Customary
-
Metric
Instructions
Pumpkin Cobbler:
Preheat oven to 350F and grease a 9x13" baking dish.
In a medium bowl, combine pumpkin, evaporated milk, and egg. 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.
Nutrition
Calories:
244
kcal
|
Carbohydrates:
37
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
59
mg
|
Sodium:
201
mg
|
Potassium:
243
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
4705
IU
|
Vitamin C:
1.5
mg
|
Calcium:
113
mg
|
Iron:
1.6
mg