How To Make Pumpkin CobblerAt the beginning of November, I found myself debating what to do with 2 large pumpkins. I got to looking at my recipe for fresh peach cobbler and I altered it slightly for freshly cooked pumpkin. When I got ready to use the second pumpkin, I discovered it had started to rot, so I threw it away. The problem is that after having two pumpkin cobblers from the first pumpkin, I just had to have some more, so I came up with this recipe that uses standard canned pumpkin. I hope you like it as well as my family did.
I used I Can't Believe It's Not Butter (ICBINB) and Splenda to make the recipe more diabetic-friendly. You can replace these with real butter or margarine and sugar if you like. Just remember that ICBNB has a higher water content to keep the fat down, so you should adjust your recipe accordingly.
1 15 oz. can Pumpkin
1 1/2 sticks (6 oz.)I Can't Believe It's Not Butter
2 tsp cinnamon
1 to 1 1/2 cups splenda
1 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 cups milk
1/4 cup sugar
1/2 tsp cinnamon
- Preheat oven to 350°.
- In a 2 quart bowl, melt 1/2 stick I Can't Believe It's Not Butter, add 1/2 cup splenda and mix with a whisk.
- Add the pumpkin and 1 tsp cinnamon and mix well.
- Taste for sweetness and add more splenda, if desired.
- Place 1 stick icbinb in a deep 4 quart oven-proof pan (I use a cast-iron dutch oven), and place in the oven to melt the butter.
- In a 2 quart bowl mix together 1 1/2 cups flour, 1/2 cup splenda, 1/2 tsp cinnamon, 1 1/2 tsp baking powder and 1 1/2 cups milk (mix only to bring together - small lumps are ok).
- Pull the pan out of the oven.
- Gently pour the batter into the center of the butter in the pan - do not mix.
- Scoop the pumpkin mixture into the center of the pan - spread it out in the center until it is almost level with the batter in the pan. Again, do not mix. You should have a border of 1 to 2 inches of batter around the filling.
- Mix together 1/4 cup sugar and 1/2 tsp cinnamon and sprinkle it on the top of the entire cobbler.
- Place the pan in the middle of the oven and bake for 30 to 40 minutes.
- At the end of the baking time, brown the top by turning on the broiler on low for 2 to 5 minutes - be careful not to burn the top.
- Let it cool for 5 minutes and serve with ice cream or milk.
God bless you and yours and have a Great Day!