Easy Pumpkin Cobbler | Popular Recipes

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Easy Pumpkin Cobbler

"Way better than pumpkin pie!"

Ingredients :

• Filling:
• 3 cups mashed cooked pumpkin
• 1 cup heavy whipping cream
• 2 eggs, beaten
• 1 cup white sugar
• 1/2 cup dark brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Crust:
• 1/2 cup butter, melted
• 1 cup all-purpose flour
• 1 cup milk
• 3/4 cup white sugar
• 4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Topping:
• 1 tablespoon butter, cubed
• 2 tablespoons white sugar

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pumpkin, heavy cream, and eggs together in a large bowl. Add 1 cup white sugar, brown sugar, 1 tablespoon flour, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg; mix well.
• Pour 1/2 cup melted butter into a 9x13-inch baking pan.
• Mix 1 cup flour, milk, 3/4 cup white sugar, baking powder, vanilla extract, and 1/2 teaspoon salt in a bowl until just combined. Pour over melted butter in the pan. Spoon pumpkin filling evenly on top. Dot with 1 tablespoon butter; sprinkle 2 tablespoons sugar on top.
• Bake in the preheated oven until golden brown, about 1 hour.

Notes :

• Use canned pumpkin if preferred. Substitute butternut squash for the pumpkin if desired.

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