Cobblers aren’t just for summer! A pumpkin custard is covered with a sweet biscuit topping in this fantastic fall dessert. Serve with ice cream for a different holiday dessert.
Sometimes it is true that the most humble looking dishes are the most delicious. The ones you can’t stop thinking about.
A couple of months ago when we were on our Colorado vacation, we stopped to eat at a restaurant in Montrose, Colorado called Camp Robber. In the restaurant, they had a big blackboard with all of the current specials written on it. Our table was right in the sight line of that board, and there was one thing that kept catching my eye, over and over again.
I had never heard of a pumpkin cobbler before. It’s one of those things that never crossed my mind. But I wanted it. Needed it.
Well, by the time we finished eating, I was so stuffed that I didn’t get any dessert. But that didn’t stop me from thinking about it for weeks.
When I decided that I wanted to do a pumpkin week, a pumpkin cobbler was the first thing that went on the list. But when I sat down and actually thought about it, I had no idea what a pumpkin cobbler consisted of. It really made me rethink not ordering it that night!
But I decided to go for it. I knew I wanted the biscuit topping from my favorite fruit cobbler. And I wanted the pumpkin layer to be creamy and smooth and almost pie-like.
When I took my first bite, I knew that I had nailed it. Seriously, people. I know this may not look like much, but it was so very, very good. I am one of those people who has to have pumpkin pie every year on Thanksgiving. But I would seriously consider substituting this for the traditional pumpkin pie. It was really that good. Especially when it was still warm from the oven, served with a scoop of vanilla ice cream.
Pumpkin heaven. That’s what this is.
So don’t let it’s humble appearance trick you. Because this is all kinds of deliciousness!
- 1 can (15 oz) pumpkin puree
- 1 cup evaporated milk
- 2 eggs, lightly beaten
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup flour
- 7 teaspoons sugar, divided
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter, cut into bits
- ½ cup buttermilk
- Preheat the oven to 350°F. Spray a 2-3 quart baking dish with nonstick cooking spray.
- Combine the pumpkin puree, evaporated milk and eggs in a bowl. Add in both sugars, the flour, pumpkin pie spice and salt. Pour the mixture into the prepared dish.
- In another bowl, combine the flour, 5 teaspoons of the sugar, baking powder, baking soda and salt. Add in the butter, and with a pastry cutter or a fork, cut in the butter until it resembles crumbs. Stir in the buttermilk and stir just until the mixture comes together. (If the mixture is still dry and doesn’t come together, add in more buttermilk, 1 teaspoon at a time.) Do not over stir.
- Drop the topping mixture in dollops over the custard. Sprinkle with the remaining 2 teaspoons of sugar.
- Bake until the topping is golden brown, 35-40 minutes.
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