Post by carnation037 on Jan 11, 2003 14:28:39 GMT -6
This take 10 minutes to prepare.
Easy Pumpkin Cobbler
1 stick (1/2 cup) unsalted butter
1 c. self rising flour
(Or 1 c. all purpose flour, plus 1 1/2 tsp. baking powder, plus 1/2 tsp. salt.)
1 c. granulated white sugar
1 c. whole or low fat milk
1 tsp. vanilla extract
2 beaten eggs
1 5oz. can evaporated milk
1 30oz. can pumpkin pie filling
(For best results, be sure to buy the pie filling that calls for adding eggs
and DO NOT USE plain solid packed pumpkin.)
vanilla ice cream or whipped cream, if desired
Preheat the oven to 350.
Cut the butter into 4 pieces.
Place in a 9x13x2 inch glass baking dish.
Place the dish in the heating oven to melt the butter.
In a medium bowl mix together the flour, sugar, regular milk and vanilla.
Remove the melted butter from the oven.
Pour the flour mixture into the dish directly over the butter.
DO NOT STIR. Set the mixture aside.
Whisk the eggs into a 2 quart or mixing bowl.
Add the milk and pumpkin pie mix.
Stir to mix well.
Slowly pour or spoon on top of reserved crust batter in the pan.
DO NOT STIR.
Do not worry about the filling reaching the sides of the pan.
The crust batter will rise to cover most of the pumpkin as it bakes.
Bake until the crust is dark golden brown on top, about 50 minutes to 1 hour.
Let rest for 20 minutes to an 1 hour before serving.
Serve topped with vanilla ice cream or whipped cream, if desired.
Makes 8 to 10 servings.
Per Serving: 419 calories (31% from fat), 15 g fat (9 g saturated),
93 mg cholesterol, 6 g protein, 67 g carbohydrates, 9 g dietary fiber,
566 mg sodium
Easy Pumpkin Cobbler
1 stick (1/2 cup) unsalted butter
1 c. self rising flour
(Or 1 c. all purpose flour, plus 1 1/2 tsp. baking powder, plus 1/2 tsp. salt.)
1 c. granulated white sugar
1 c. whole or low fat milk
1 tsp. vanilla extract
2 beaten eggs
1 5oz. can evaporated milk
1 30oz. can pumpkin pie filling
(For best results, be sure to buy the pie filling that calls for adding eggs
and DO NOT USE plain solid packed pumpkin.)
vanilla ice cream or whipped cream, if desired
Preheat the oven to 350.
Cut the butter into 4 pieces.
Place in a 9x13x2 inch glass baking dish.
Place the dish in the heating oven to melt the butter.
In a medium bowl mix together the flour, sugar, regular milk and vanilla.
Remove the melted butter from the oven.
Pour the flour mixture into the dish directly over the butter.
DO NOT STIR. Set the mixture aside.
Whisk the eggs into a 2 quart or mixing bowl.
Add the milk and pumpkin pie mix.
Stir to mix well.
Slowly pour or spoon on top of reserved crust batter in the pan.
DO NOT STIR.
Do not worry about the filling reaching the sides of the pan.
The crust batter will rise to cover most of the pumpkin as it bakes.
Bake until the crust is dark golden brown on top, about 50 minutes to 1 hour.
Let rest for 20 minutes to an 1 hour before serving.
Serve topped with vanilla ice cream or whipped cream, if desired.
Makes 8 to 10 servings.
Per Serving: 419 calories (31% from fat), 15 g fat (9 g saturated),
93 mg cholesterol, 6 g protein, 67 g carbohydrates, 9 g dietary fiber,
566 mg sodium