Pumpkin Cobbler

Recipe from Donna
serves 8-10

Filling
2 beaten eggs
1 cup cream
3 cups cooked, mashed pumpkin (or substitute Buttercup or Kabocha squash)
1 cup white sugar
½ cup dark brown sugar
2 tsp cinnamon
½ tsp ginger or 1 Tbsp fresh finely grated ginger root
¼ tsp ground clove
½ tsp salt

Crust
½ cup butter
1 cup flour
1 cup white sugar
4 tsp baking powder
½ tsp salt
1 cup milk
1 tsp vanilla extract

oven at 350 degrees

In one large bowl mix all the filling ingredients
Prepare the crust by melting the butter in the oven in a 9x11 baking dish
In a second large bowl mix all the other crust ingredients until just combined
Pour this mixture into the pan on top of the melted butter
Then carefully pour the filling mixture over the crust batter in the pan
DO NOT STIR
Dot the top with bits of butter (about one tablespoon) and sprinkle with two tablespoons of sugar

Bake in the oven for one hour

Serve with a dollop of whipped cream if you dare
This cobbler can be served warm, at room temperature, or even cold
for some tasty leftovers the next day

Partners

Story County Community Foundation