Pumpkin Cobbler

How To Make Pumpkin Cobbler

At 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.

Ingredients:
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

Procedure:

1. Preheat oven to 350°.
2. 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.
3. Add the pumpkin and 1 tsp cinnamon and mix well.
4. Taste for sweetness and add more splenda, if desired.
5. 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.
6. 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).
7. Pull the pan out of the oven.
   
8. Gently pour the batter into the center of the butter in the pan - do not mix.
9. 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.
10. Mix together 1/4 cup sugar and 1/2 tsp cinnamon and sprinkle it on the top of the entire cobbler.
11. Place the pan in the middle of the oven and bake for 30 to 40 minutes.
12. 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.
13. Let it cool for 5 minutes and serve with ice cream or milk.
14. Enjoy!

God bless you and yours and have a Great Day!