Pumpkin Cobbler

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This recipe is a family favorite. When the kids moved away from home this was the one recipe they e-mailed home for. It’s a huge favorite at potlucks. It’s a great cold weather treat. And because it’s full of dairy and pumpkin, you can eat if for breakfast and not feel too guilty!

Stop by BC Farm Fresh for a local pumpkin for this recipe.

A great addition to any Thanksgiving dinner.


  • 2 eggs beaten
  • 1 cup evaporated milk (we just use milk)
  • 3 cups pumpkin (baked, cooled and mashed or pureed)
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 Tbsp flour
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp clover
  • ¼ tsp nutmeg
  • ½ tsp salt


  • ½ cup butter
  • 1 cup flour
  • 1 cup sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 tsp vanilla


  • 1 Tbsp butter
  • 2 Tbsp sugar


  1. Preheat oven to 350F
  2. Combine eggs, milk, pumpkin and rest of filling; mix well
  3. Melt butter in a 9 by 11 inch pan (place in oven and remove once melted)
  4. In another bowl, mix remaining crust ingredients and pour into pan on top of butter; trying to cover as much of the bottom of the pan as possible
  5. Slowly pour the filling over top of the crust (yes, this is correct the filling is poured on top of the crust). Do not stir. The crust will rise up through the filling.
  6. Dot with butter and sugar
  7. Bake approximately one hour
  8. Serve warm, but just as good cold


Recipe from A Kitchen Garden from Shephard’s Seeds