Pumpkin Cobbler
Pumpkin Cobbler
Miz Helen's Kitchen
Adapted From
Miz Helen's Kitchen Table Cookbook
Ingredients
For The Crust
1/2 cup butter, melted
1 cup flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Pumpkin Filling
2 (15 ounce) cans pumpkin puree
2 eggs, slightly beaten
1 cup evaporated milk
1/2 cup brown sugar
3/4 cup granulated sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon salt
For The Topping (optional)
4 tablespoons butter, softened
1/2 cup brown sugar
2 tablespoon flour
1-1/2 cups pecans, chopped
Directions
In a medium mixing bowl, stir together flour, sugar, baking powder, salt, milk and vanilla,mix well and set aside.
In a large mixing bowl stir together the pumpkin puree, evaporated milk, beaten eggs, sugars, cinnamon, nutmeg, ginger, cloves and salt. Stir until completely blended.
Pour the melted butter into a 9X13 baking dish.
Very carefully pour the mixed crust batter over the melted butter.
Very carefully add the pumpkin filling on top of the crust batter.
If you are using the optional pecan topping, mix the butter, brown sugar, flour and pecans. Sprinkle the topping on top of the pumpkin filling.
Bake at 350 degrees for 55 minutes.
Garnish with Ice Cream or Whipped Cream
Enjoy!