This Pumpkin Cobbler Recipe is the perfect mix between a crisp and a pie. Warm and gooey pumpkin on the inside with a light a flaky crust on top, served with ice cream this a Fall sensation.
Course Dessert
Cuisine American
Keyword pumpkin pie, pumpkincobbler
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 5
Calories 386kcal
Author Shannon
Ingredients
2eggs
¼cupbrown sugar
1 15ozcan pure pumpkin pureI used Pumpkin puree.
¾cupevaporated milk
½tspcinnamon
½tspnutmeg
½tspcloves
¼tspsalt
1tsppure vanilla extract
For topping:
½cupflour
2/3cupsugar
2tspbaking powder
¼tspsalt
¼cupbuttermelted
Ice cream and caramel sauce for serving
Instructions
Preheat oven to 350 degrees.
In a large bowl combine eggs and brown sugar. Mix until smooth. Add in pumpkin puree, evaporated milk, salt, cinnamon, nutmeg, cloves, and vanilla.
Pour mixture into a cast iron skillet and set aside. In a small bowl combine flour, sugar, baking powder, salt, and melted butter. Sprinkle over pumpkin mixture and bake 60 minutes.
Remove from oven and cool for 30 minutes. Serve with ice cream and caramel topping.