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Pumpkin Cobbler




Source of Recipe


Vegetarian View, Orlando Ramirez


List of Ingredients






BASE:
1/2 cup unsalted butter, melted
1 cup flour
1 cup milk
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt

FILLING:
29 ounces pumpkin puree
1/2 cup milk
1/2 cup heavy cream
1/2 cup sugar
1/2 cup packed dark brown sugar
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice

TOPPING:
1/4 cup lightly packed dark brown sugar
2 ounces pecan halves, toast and chop
1 tablespoon flour
1 tablespoon unsalted butter, melted


Recipe



Preheat oven to 350ºF. Spray 2 quart ovenproof baking dish with non stick cooking spray. TO MAKE BASE: Pour melted butter into prepared dish. In small bowl, whisk together flour, milk, sugar, baking powder and salt. Pour over melted butter; set aside.

TO MAKE FILLING: Whisk together pumpkin, milk, sugar, cream, and brown sugar in medium size bowl. Whisk in eggs 1 at a time, blending well after each addition. Stir in spices. Pour filing over base. Do not stir together. The mixture will look mottled, with base showing here and there. That's the way it is supposed to be.

TO MAKE TOPPING: Combine brown sugar, pecans, flour and melted butter in small bowl, stir together well and scatter over cobbler. Bake for 45 minutes or until cobbler is lightly golden and edges are just coming away from pan's sides. Center should still be slightly wobbly. Set baking dish directly on wire rack to cool for 10 minutes. Serve warm. This should be served the day it is made and can be reheated. Store tightly covered with foil, at room temperature.