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Easy Pumpkin Cobbler

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Lori Batten

"Way better than pumpkin pie!"
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1 h 15 m servings 387 cals
Original recipe yields 12 servings (1 9x13-inch baking pan)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix pumpkin, heavy cream, and eggs together in a large bowl. Add 1 cup white sugar, brown sugar, 1 tablespoon flour, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg; mix well.
  3. Pour 1/2 cup melted butter into a 9x13-inch baking pan.
  4. Mix 1 cup flour, milk, 3/4 cup white sugar, baking powder, vanilla extract, and 1/2 teaspoon salt in a bowl until just combined. Pour over melted butter in the pan. Spoon pumpkin filling evenly on top. Dot with 1 tablespoon butter; sprinkle 2 tablespoons sugar on top.
  5. Bake in the preheated oven until golden brown, about 1 hour.


  • Cook's Note:
  • Use canned pumpkin if preferred. Substitute butternut squash for the pumpkin if desired.

Nutrition Facts

Per Serving: 387 calories; 17.5 g fat; 55.9 g carbohydrates; 4.1 g protein; 83 mg cholesterol; 451 mg sodium. Full nutrition

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