Pumpkin Cobbler
Servings: 8
Calories: 368cal
Ingredients
For the filling:
- 15 ounce pumpkin puree canned
- 14 ounce evaporated milk canned
- ½ cup sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- 4 tablespoons butter melted
For the topping:
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons butter melted
- ⅓ cup buttermilk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350°F. Lightly grease a 2 or 3 quart baking dish. Set aside.
- Whisk together pumpkin, evaporated milk, sugars, eggs, pumpkin spice, salt and butter in a large bowl until combined. Pour into prepared baking dish.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda and salt together. In a small bowl, whisk butter, buttermilk and vanilla. Add to dry ingredients and stir just until combined.
- Drop tablespoons of dough on pumpkin and bake for 45-55 minutes, or until dough is golden brown and no longer raw.
Notes
*Note: if buttermilk is not available, stir 1 teaspoon of lemon or vinegar into 1/3 cup of milk and let sit while preparing other ingredients.
Nutrition
Serving: 1portion | Calories: 368cal | Carbohydrates: 48g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 439mg | Potassium: 392mg | Fiber: 2g | Sugar: 32g | Vitamin A: 8825IU | Vitamin C: 3.3mg | Calcium: 209mg | Iron: 2mg
