I originally got it years ago from Taste of Home magazine, a magazine that played a key role in teaching me how to cook. :) It's real name is Magic Pumpkin Buckle, but my kids could never remember that name and would ask me to make "that pumpkin stuff". ;) When I would tell them the name, it would lead to an entire conversation on what a strange name they thought it was and why in world it was named that......they liked this name better, so it stuck.
Whatever you call it, you'll also be calling it YUMMY, because it is (we like it with Cool Whip on top)! It's become a dessert I'm expected to make every fall.....and it's super easy ~ as easy as pie! Actually, if you make your own crust when you make pie, you'll find this easier. ;)
So, here ya go, Arlene.....this one's for you! And anyone else who wants it, too. :)
Pumpkin Cobbler
(picture from Taste of Home magazine)
Ingredients
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- FILLING:
- 3 cups canned pumpkin
- 1 cup evaporated milk
- 2 eggs
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon each ground ginger, cloves and nutmeg
- TOPPING:
- 1 tablespoon butter
- 2 tablespoons sugar
Directions
- Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.
- In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.
- Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings
