Awww, it’s October. That means crisp air, the changing colors of leaves, fashionable knee high boots, apple picking and…all things pumpkin. I hope that you can tell that I am less than enthusiastic about that last thing because it drives me absolutely INSANE just how crazy everyone is over pumpkin. I hate pumpkin! I know hate is a strong word and I truly mean it! Especially pumpkin spice. Dear God, save me! Why are people so crazy about that yuckiness? I just don’t get it!
But wouldn’t you know that this month I was challenged. I was challenged to do a project pumpkin related. I could’ve said no to the challenge, but I said to myself no, you’re going to rise up and meet it head on. You’re going to create something in the kitchen containing pumpkin that even you would want to eat! You can do this! So after much melancholy despair and dread, I had an aha moment! Why not make a pumpkin COBBLER! Everyone loves cobbler right? So why not just turn your cobbler recipe into a pumpkin cobbler recipe? And so I did. However, I didn’t just do it, I did it on camera trying it for the very first time praying and hoping not to fail. I did a darn good job if I may say so myself!
Now, the version that I made is more of a pudding consistency. If this turns you off I will have an alternative at the end of how to make it more stable, but I promise you, even as is it is GOODT! That’s right, not good, but goodt! My dad ate his portion so fast I was concerned he may immediately have heartburn. My husband is now requesting that I make it for Thanksgiving and the baby screams whenever you take it away from her. I mean, it must taste aight.
Checkout the recipe below, then head to my youtube channel to watch it come together!
1 cup butter
4 tbsp cinnamon
1 tsp nutmeg
1 ½ brown sugar
1 cup sugar
(2) 28 oz cans of pumpkin
1/2 cup of milk
4 tbsp melted butter
1 tsp vanilla extract**
cinnamon and sugar mixture for pecans and topping (at least 4 tbsp. Adjust as needed)
- Put together your pie crust, form into a ball, wrap with saran wrap and place in the refrigerator until it’s time to be used. There’s a pretty good recipe found here.
- Preheat over to 350 degrees
- Add in your spices and sugars and stir
- Add both cans of pumpkin and the milk and blend well.
- Pour the pumpkin batter into the dish. If you are using pecans, toss them in a mixture of sugar and cinnamon, then place them on top of the batter.
- Roll out your pie crust and cut it into any pattern you prefer. Brush with melted butter and then sprinkle with the sugar/cinnamon mix.
- Bake for 40 minutes or until golden brown.
- Top with ice cream for some a la mode fantasticness, or don’t. Enjoy!
*For a more dense pumpkin batter try adding 1/2 cup of flour and 1 tsp of baking powder to the dry ingredients, then stir in all of your wet ingredients (pumpkin, milk, melted butter. Pour batter in pan then continue with directions.
**I totally left out the vanilla extract! Add 1 tsp.