Indulge in the essence of autumn with our delightful Pumpkin Cobbler recipe. Velvety pumpkin puree and warm spices come together in a comforting dessert that’s perfect for the season. Prepare to savor the taste of fall with every delicious bite!
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Do you have to cook canned pumpkin puree?
No, you do not have to cook canned pumpkin puree. Canned pumpkin puree is typically pre-cooked and ready to use straight from the can. It is made from cooked and mashed pumpkin, so it’s safe to eat without any additional cooking.
You can use canned pumpkin puree in a variety of recipes, such as pies, muffins, bread, soups, and more. Just make sure to read the label to ensure it’s 100% pure pumpkin puree without any added sugar or spices if you want to use it in savory dishes.
Difference between pumpkin puree and pumpkin pie filling
Pumpkin puree is made from cooked and mashed pumpkin, with a smooth texture and a pure pumpkin flavor. It is a versatile ingredient used in various recipes.
On the other hand, pumpkin pie filling includes pumpkin puree mixed with sugar, spices, and sometimes other additives. It has a sweeter and spicier taste, specifically designed for making pumpkin pies without the need for additional seasonings.
When choosing between the two, opt for pumpkin puree for its versatility in different dishes, while pumpkin pie filling is a convenient shortcut for making pumpkin pies with the added flavors already incorporated.
What you will need for Pumpkin Cobbler
For Pumpkin Cobbler, you’ll need sugar, flour, baking powder, salt, and milk for the cobbler layer. The pumpkin filling requires pumpkin puree, evaporated milk, eggs, sugar, brown sugar, flour, and pumpkin pie spice.
How to make Pumpkin Cobbler Recipe
To make the Pumpkin Cobbler, preheat the oven to 350 degrees. Melt the butter and spread it in the bottom of a 13×9 or similar-sized pan.
For the cobbler layer, combine sugar, flour, baking powder, salt, and milk, then pour it over the melted butter.
To prepare the pumpkin filling, mix pumpkin puree, evaporated milk, eggs, sugar, brown sugar, flour, and pumpkin pie spice.
Pour the pumpkin filling over the cobbler layer and spread it evenly.
Cube cold butter into small pieces and distribute them over the top. Sprinkle additional sugar on top. Bake the cobbler in the preheated oven for 50-60 minutes until the edges turn brown and the middle sets.
Allow it to cool. For the drizzle, combine powdered sugar, milk, vanilla, and marshmallow cream.
When serving, drizzle the mixture over each serving. The cobbler can be stored in an airtight container for up to 2 days. Enjoy!
More fall recipes to try
Welcome the flavors of fall into your kitchen with our delightful collection of seasonal recipes. From comforting soups to delectable desserts, these dishes celebrate the best of autumn’s bounty. Embrace the warmth and coziness of the season with every bite and share the joy with your loved ones.
- Cherry Cheesecake Dump Cake
- Thanksgiving Fudge
- White Chicken Chili Recipe
- Ground Turkey Soup with Beans
- Ground Turkey Unstuffed Peppers
- ½ c melted butter for pan
- 1 c sugar
- 1 c flour
- 4 t baking powder
- ½ t salt
- 1 c milk
- 3 c pumpkin puree
- 1 c evaporated milk
- 2 eggs
- 1 c sugar
- ⅔ c brown sugar
- 1 T flour
- 2 t pumpkin pie spice
- 4 T butter, cubed
- ¼ c sugar for sprinkling
- 1 c powdered sugar
- 3 T milk
- ½ t vanilla
- 7 oz container marshmallow cream
- Preheat the oven to 350 degrees. Melt the butter and place in the bottom of a 13x9 or similar size pan.
- To make the cobbler: mix the sugar, flour, baking powder, salt and milk. Pour over the melted butter.
- To make the pumpkin filling: mix the pumpkin, evaporated milk, eggs, sugar, brown sugar, flour and pumpkin spice. Pour over the cobbler mixture and spread eveningly. Cube the cold butter into small pieces and spread over the top. Sprinkle the additional sugar over the top.
- Bake in preheated oven for 50-60 minutes or until edges are brown and middle is set.
- Allow to cool.
- To make the drizzle, combine the powdered sugar, milk, vanilla and marshmallow cream.
- When ready to serve, drizzle over each serving.
Storage: Cobbler can be stored in an airtight container for up to 2 days.
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Amount Per Serving: Calories: 491Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 416mgCarbohydrates: 88gFiber: 2gSugar: 72gProtein: 6g
I am not a medical expert. These calculations are provided as a courtesy.