Pumpkin Cobbler

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It has begun!

The last couple of days we have had thunder showers in the late afternoon, leaving us with a somewhat cooler, fall like feeling. Therefore, I found it very appropriate to start in with the pumpkin dessert extravaganza.

I originally saw this recipe online, but made a few adjustments in order to just make 2. Also, I don’t usually use really butter if I can help it, so I substituted liquid butter spray in place. You can use whatever you like.

Pumpkin Cobber

Pumpkin Layer

1/3 cup Pumpkin Puree

1/3 Cup Milk

1 Egg White

1/4 Cup Brown Sugar

A few drops of Vanilla

Cinnamon to taste

Cobbler Topping

1/3 Cup of Flour

1/4 tsp Baking Powder

2 TBS Brown Sugar

2 TBS Butter of Choice

1 Egg Yolk

Streusel

1 TBS Four

2 TBS Brown Sugar

Cinnamon to Taste

1 TBS Butter of Choice

** Preheat oven to 400, grease 2 individual size ramekins.

For pumpkin mixture- Mix all ingredients and divide into both ramekins.

For cobbler topping- Mix all dry ingredients. Melt butter. Add Butter and Egg Yolk to dry ingredients until combined. Add to top of pumpkin mixture.

For streusel- Mix all dry ingredients, then cut in butter and add to the top of cobbler topping.

Place ramekins on a baking sheet and cook for 25 minutes. Let cool 5 minute before serving. **

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