Pumpkin Cobbler




What screams fall more than pumpkin?  I am a huge fan of anything pumpkin. As soon as the summer starts to wind down my mind wanders to fall recipes. Fall is my favorite time of year. I tend to do a lot of baking during Fall and Winter. Baking is my happy place.

Due to a health issue our son has to limit his carbs, so as a family we have been doing it along with him. Excluding our super skinny daughter, she gets to eat all the good stuff. If I bake it, I eat it! Baking is my happy place so this can be difficult.  So when I do bake I have to share with family. They don't mind at all. The dish below I sent to my parents. They were super thrilled and really enjoyed it. I look at the ramekins as portion control. Well, it helped me not eat way too much of it. I do have to taste test before I share to make sure it tastes okay.






This would be a perfect addition to any holiday meal or any potluck this fall.



Pumpkin Cobbler
For the pumpkin:
15 oz. pumpkin puree
1 cup milk
2 eggs
2/3 cup brown sugar
1/2 tsp vanilla
1 ½ teaspoon pumpkin pie spice

For the crumble/cobbler topping:
1 1/3 cup flour
3/4 teaspoon baking powder
1/4 cup brown sugar
1/2 tsp lemon zest
8 Tablespoons butter
1 egg yolk

For the streusel:
2 Tablespoons flour
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
2 1/2 Tablespoons cold butter, cut into bits

Preheat oven to 400 degrees F. Grease 8 individual sized ramekins, set aside.
In a medium sized bowl, whisk the pumpkin, milk and egg together. Stir in the sugar, vanilla, and spices until well combined. Divide evenly among the 8 ramekins. Set aside
For the topping: sift together the flour, baking powder, and sugar. Stir in the zest. Melt the butter. Whisk the egg yolk into the melted butter and pour the mixture into the dry ingredients. Stir with a fork until well combined and pea sized crumbs are formed. Divide this mixture evenly among the 8 ramekins, topping the pumpkin with the cobbler topping.
For the streusel: stir together the flour, brown sugar, and pumpkin pie spice. Stir in the butter until coated with the mixture and small bits are formed. Use a pastry cutter or fork.  Sprinkle on top of the topping in the 8 ramekins.

Place all the ramekins a top a baking sheet. Bake on the center rack in the oven for 20-30 minutes, or until the mixture is set through and slightly browned on top. Cool 5 minutes before serving. Great with a scoop of vanilla ice cream or whipped cream. 


This recipe was shared in a recent issue of Chesapeake Style Magazine in my Served Up With Love in Style Column. You can check out all issues online HERE.

Shared at 
Wednesday Round Up
Weekend Potluck @ The Country Cook

3 comments:

  1. Any suggestions on making this in one dish - pan size, cooking times. I don't own individual ramekins but would love to try it.

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  2. You should be able to. Total baking time between 45 to 1 hour. Check it after 45 minutes for doneness. Hope that helps.

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  3. You should be able to make this in a 9 x 13 pan or smaller. I used 4 ramekins and a smaller casserole dish and gave the smaller casserole dish to my parents. This was perfect for us since we were watching our carb intake at the time and was less sitting around. If it is there, we are going to eat it. Thanks so much for stopping by and I hope you get to try making this. It is a winner in my book.

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