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The Talon House



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1 stick of butter

1 cup self-rising Flour

1 cup sugar

1 cup milk

1 teaspoon vanilla

2 eggs

1 small (5-ounce) can of evaporated milk

1 large (30-ounce) can of pumpkin pie filling

Vanilla ice cream or whipped cream topping

Preheat oven to 350 degrees. Cut butter into 4 pieces. Place butter into a 9 X 13 inch baking dish. Place the dish in the preheated oven to melt the butter. Meanwhile in a medium sized bowl, mix together the flour, sugar, milk and vanilla. Pour mixture into the heated baking dish. Do not stir. Set mixture aside.

Break the eggs into a large mixing bowl and whisk. Add the evaporated milk and pumpkin pie filling. Stir to mix well. Slowly pour or spoon the mixture onto the crust batter, but do not stir. (The crust batter will rise to cover the pumpkin as it bakes.)

Bake until the crust is dark, golden brown on top.....about 50 minutes to one hour. Let the cobbler rest 20 minutes or up to one hour before serving. Top with ice cream or whipped cream if desired.

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