Easy Pumpkin Cobbler

Easy Pumpkin Cobbler

by Eugenia Hidalgo 10 months ago
0 (0)
1 hour
386.6 kcal
55.9 g carbs
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Description

Way better than pumpkin pie!

Ingredients
  • 3 cups mashed cooked pumpkin
  • 1 cup heavy whipping cream
  • 2 eggs, beaten
  • 1 cup white sugar
  • ½ cup dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup butter, melted
  • 1 cup all-purpose flour
  • 1 cup milk
  • ¾ cup white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon butter, cubed
  • 2 tablespoons white sugar
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. Mix pumpkin, heavy cream, and eggs together in a large bowl. Add 1 cup white sugar, brown sugar, 1 tablespoon flour, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg; mix well.
  3. 3. Pour 1/2 cup melted butter into a 9x13-inch baking pan.
  4. 4. Mix 1 cup flour, milk, 3/4 cup white sugar, baking powder, vanilla extract, and 1/2 teaspoon salt in a bowl until just combined. Pour over melted butter in the pan. Spoon pumpkin filling evenly on top. Dot with 1 tablespoon butter; sprinkle 2 tablespoons sugar on top.
  5. 5. Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts
serving: 1 9x13-inch baking pan
calories: 386.6 kcal
carbohydrates: 55.9 g
protein: 4.1 g
saturated fat: 10.7 g
cholesterol: 82.7 mg
sodium: 451.2 mg
fiber: 2.2 g
sugar: 43.3 g