"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pumpkin Cobbler Recipe

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This recipe for Pumpkin Cobbler, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggie Parrott, Athletics Department, TTU
Added: Wednesday, November 14, 2007


1 stick (1/2 cup) butter
2 eggs, beaten
1 cup self-rising flour
1 small can (5 ounces) evaporated milk
1 cup granulated sugar
1 can (30 ounces) pumpkin pie filling
1 cup milk
1 teaspoon vanilla extract
Vanilla ice cream or Cool-Whip if desired.

Preheat oven to 350. Cut butter into four pieces and place in 9x11" glass baking dish. Place dish in the preheated oven to melt butter. In a medium bowl, mix together the flour, sugar, milk and vanilla. Remove the melted butter from the oven and pour the flour mixture into the dish. Do not stir. Set the mixture aside.

Break eggs into a 2 quart measure or mixing bowl and whisk them. Add evaporated milk and pumpkin pie filling. Stir to mix well. Slowly pour or spoon the mixture on top of the reserved crust batter in pan. Do not stir. (The crust batter will rise to cover the pumpkin as it bakes.)

Bake until crust is dark, golden brown on top, about 50 minutes to 1 hour. Let the cobbler rest 20 minutes or up to 1 hour before serving.




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