Blondie
~*~*~*~<br><font color=blue>This TF always enjoys
- Joined
- Aug 18, 1999
- Messages
- 17,306
With Thanksgiving fast approaching, I thought I'd share this recipe again.
I always get rave reviews when I make it!
Pumpkin Cobbler
1 stick butter
1 cup self rising flour
1 cup granulated sugar
1 cup whole or low-fat milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Cut the butter into 4 pieces and place the pieces in a 9 x 11 glass baking dish. Place the dish in the pre-heating oven to melt the butter. Meanwhile, 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.
2 eggs beaten
1 small can (5 oz.) evaporated milk
1 can (30 oz.) pumpkin pie filling (I used Libby's brand that calls for eggs)
Break the eggs into a mixing bowl and whisk them. Add the evaporated milk and pumpkin pie filling. Stir to mix well. Slowly pour or spoon the filling 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 the crust is dark, golden brown on top, about 50 minutes to one hour.
Let the cobbler rest 20 minutes or up to 1 hour before serving.
Serve topped with vanilla ice cream or cool whip if desired.
Makes 8-10 servings
I always get rave reviews when I make it!
Pumpkin Cobbler
1 stick butter
1 cup self rising flour
1 cup granulated sugar
1 cup whole or low-fat milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Cut the butter into 4 pieces and place the pieces in a 9 x 11 glass baking dish. Place the dish in the pre-heating oven to melt the butter. Meanwhile, 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.
2 eggs beaten
1 small can (5 oz.) evaporated milk
1 can (30 oz.) pumpkin pie filling (I used Libby's brand that calls for eggs)
Break the eggs into a mixing bowl and whisk them. Add the evaporated milk and pumpkin pie filling. Stir to mix well. Slowly pour or spoon the filling 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 the crust is dark, golden brown on top, about 50 minutes to one hour.
Let the cobbler rest 20 minutes or up to 1 hour before serving.
Serve topped with vanilla ice cream or cool whip if desired.
Makes 8-10 servings
