Pumpkin Cobbler

HOWDY!  I hope this joyous holiday season finds each of you well and happy.  We are all doing well, and all wrapped up (LOL) with work, family & holiday preparations.  I came across this recipe online a few weeks back, and have been dying to try it.  I hadn’t had an opportunity until this weekend (in preparation for a potluck luncheon), so I was excited to pull it out and give it a try.

I made my usual adjustments/substitutions, but pretty much stuck to the original recipe (except that I completely left out the nutmeg…I’m not a nutmeg fan).  My baking pan was a bit larger than the one used in the original recipe, so my cobbler was a bit thinner than Serena’s.

Then, I forgot to adjust the cooking time, so mine cooked a little longer than it should have, but it was still absolutely delicious!!  The only difference was that it should have been a little creamier in the center.  (Although my hubby said he really liked it this way…it made the topping extra crunchy.)  No problem…there’s always next time…and there WILL be a next time.  This stuff is REALLY good!!

If you’re a fan of pumpkin…you’ll definitely want to give this a try.  It’s really quick & easy to put together, but it needs a bit of time to cook.  Just pop it in the oven and let it cook while you do other things.  BONUS:  It will make your house smell fabulous!

When you get a chance stop by Serena Bakes Simply From Scratch and check out her other yummy recipes.  She’s got plenty…and don’t forget to tell her Faithy sent you!

Anyway…on to the recipe…

Pumpkin Cobbler

INGREDIENTS:

Base:
15 ounces pumpkin puree (If you don’t want to use canned, here’s my recipe for homemade pumpkin puree.  NOTE:  You can use regular orange pie pumpkins in place of the kershaws - both are delicious.)
3/4 cup egg substitute (or 3 whole eggs)
2/3 cup brown sugar
1 cup fat free (skim) milk (the original recipe called for whole milk)
1/2 teaspoon sea salt (or 1/4 tsp. regular salt)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup all-purpose flour
1/2 cup whole wheat flour

Topping:

1/2 cup brown sugar (or Whey Low Gold for a lower calorie option)
1/2 cup granulated sugar (you can also use Whey Low Granular for a lower calorie option)
1 cup chopped pecans (or walnuts)
1 teaspoon sodium free baking powder (or regular baking powder, as in the original recipe)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 cup egg substitute (or 1 whole egg)
1 teaspoon vanilla
1/2 cup melted unsalted butter

INSTRUCTIONS:

Preheat oven to 375 degrees F.

In a large mixing bowl, whisk together all base ingredients.  When well mixed, pour into a 9” x 13” baking pan.  (NOTE:  The original recipe called for an 8” x 11” baking dish, but I didn’t have one.  This came out a little thinner, but still very good.  Feel free to use whatever you have, although I wouldn’t use anything larger than 9”x13”.)

Stir together the first seven topping ingredients (all the dry ingredients), until thoroughly mixed.  Add egg & vanilla, and stir together with a fork until everything is well mixed and a crumbly texture is achieved.

Crumble topping over the pumpkin mixture (in baking pan) until evenly distributed, then pour melted butter evenly over the crumb mixture.

Bake for 40 to 50 minutes until top is golden brown with slightly loose center.

Cool until set, and serve warm with a dollop of sweetened whipping cream or a scoop of vanilla ice cream.

Trust me…you’re gonna love this!  Give it a try, and let me know what you think.

Gotta run for now.  Happy cooking!

Blessings,

--Faithy