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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.


Pumpkin Cobbler | www.tasteandtellblog.com

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.

Pumpkin Cobbler.

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.

Pumpkin Cobbler | www.tasteandtellblog.com

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!

Pumpkin Cobbler | www.tasteandtellblog.com

Pumpkin Cobbler

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings

Pumpkin Cobbler

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.

Ingredients

    Pumpkin Custard
  • 1 can (15 oz) pumpkin puree
  • 1 cup evaporated milk
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • Topping
  • 3/4 cup flour
  • 7 teaspoons sugar, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter, cut into bits
  • 1/2 cup buttermilk

Instructions

  1. Preheat the oven to 350°F. Spray a 2-3 quart baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Drop the topping mixture in dollops over the custard. Sprinkle with the remaining 2 teaspoons of sugar.
  5. Bake until the topping is golden brown, 35-40 minutes.
http://www.tasteandtellblog.com/pumpkin-cobbler/

More Pumpkin Favs:

Bakery-Style Soft Pumpkin Cookies with Maple-Cinnamon Glaze | www.tasteandtellblog.com

Bakery-Style Soft Pumpkin Cookies with Maple-Cinnamon Buttercream

Pumpkin Cupcakes | www.tasteandtellblog.com

Pumpkin Cupcakes

Pumpkin Cheesecake with Caramel Sauce | www.tasteandtellblog.com

Pumpkin Cheesecake with Caramel Sauce

Around the Web:
Cinnamon Swirl Glazed Pumpkin Coffee Cake from Buns in my Oven
Pumpkin Spice Pancakes from The Recipe Critic
Pumpkin Swirl Sugar Cookies from Jen’s Favorite Cookies

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22 Responses to Pumpkin Cobbler

  1. I’ve never heard of pumpkin cobbler before either, but now I totally want to try it! I think I need to leave work to go home and make this asap. Looks soooo good :)

  2. Tieghan says:

    Pumpkin Cobbler is a great idea! I have actually heard of it before, but never had one! The topping on this guy looks too good to pass up!

  3. Deborah, this looks so good. I have seen recipes for pumpkin cobbler here and there and they have always spiked my interest.

  4. Karly says:

    I have friends coming over for dinner tomorrow night (and you know the pressure of writing a food blog + cooking for friends, right?! Such high expectations!), and I’m totally going to make this for dessert!

  5. I definitely agree that humble desserts tend to be the ones that are truly delicious and stick with you over the long run. This cobbler is genius, Deborah!!

  6. I am a huge fan of cobblers! I would love to try this Pumpkin version!

  7. I love this twist on pumpkin pie!

  8. I love this idea for a cobbler! Awesome recipe!!

  9. Chels R. says:

    What a neat idea! I’ve never heard of such a thing, but now I know I gotta try it!

  10. Joan says:

    I am going to try this recipe. I ate at Camp Robber once avid it was really good!

  11. My very favorite cake is pumpkin dump cake, and this so reminds me of it! Delicious!

  12. Kathy says:

    What a great idea! Although, anything with pumpkin is a great idea! I love simple desserts too!

  13. Joanne says:

    This is definitely one of those DOH kind of recipes that makes you think..why didn’t I think of that! It just seems so intuitively delicious!

  14. Nutmeg Nanny says:

    My mouth is watering for this cobbler! Oh goodness, it looks wonderful :)

  15. Dina says:

    what a great idea! I’ve never seen pumpkin cobbler before. looks yummy!

  16. Tannith says:

    Okay so I made this tonight and I ran into a problem…my topping sunk to the bottom! Any tips or thoughts? It ended up being like bread pudding and while delicious I wanted the crispy creamy goodness.

    • Deborah says:

      I’m not sure why it sunk – mine sunk part way into the filling, but the top did stay crisp. I may need to make another to try to trouble shoot!

  17. barb lane says:

    I have a grandson who has a rare diease and im always looking for new recipes. he cant have meat, eggs,chee se, peanutbutter, anything with a lot of protein we do have some fake peanut butter but you can use a small amount of it. if u can come up with some good recipes I would really appreciate it thanks barb..

  18. Kim says:

    I love Camp Robber and the desserts are the best! I am so going to try this! I am blessed to live in Montrose and eat there often!

  19. christine sandmann says:

    I made this last night for my family. The kids liked it but the husband said it was too plain tasting for him. the topping was too plain and needs more sugar or something to have a taste or I may even use a cake mix next time to see how that turns out. Thanks for the recipe.

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