Pumpkin Cobbler

Cobblers aren’t just for summer! A pumpkin custard is covered with a sweet biscuit topping in this fantastic Pumpkin Cobbler. Serve with ice cream for a different holiday dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 395kcal

Author Deborah Harroun

Ingredients

Pumpkin Custard:

1 (15 oz) can 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

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.

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition