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Pumpkin Cobbler


Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping. - Renne Shepherd

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Rate this recipe 4.6/5 (20 Votes)


  • Filling:
  • 2 eggs, beaten
  • 1 C. evaporated milk
  • 3 C. cooked mashed pumpkin or butternut squash
  • 1 C. white sugar
  • 1/2 C. dark brown sugar
  • 1 T. all-purpose flour
  • 1 t. cinnamon
  • 1/4 t. ginger
  • 1/4 t. cloves
  • 1/4 t. nutmeg
  • 1/2 t. salt
  • Crust:
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • Topping:
  • 1 tablespoon butter
  • 2 tablespoons white sugar


Preparation time 30mins
Cooking time 90mins
Adapted from


Step 1

Preheat oven to 350 F

In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.

Prepare the crust: Melt the butter in a 9x11-inch baking pan. In another bowl, mix the remaining crust ingredients until just combined and pour into baking pan on top of the melted butter.

Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir.

Dot the top with the remaining 1 tablespoon butter and sprinkle with the 2 tablespoons sugar.

Bake 1 hour.

Let cool for 30 minutes. Serve warm with whipped cream or vanilla ice cream.


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