Pumpkin Cobbler


SAM_7157

This recipe was a massive fail the first time I tried it and a slightly less massive fail the second time I tried it (tonight) because I massively failed at reading the directions correctly (both times!).

I realized my massive fail the first time I tried this dish when the dish was already in the oven. I was rereading the recipe and then … oh crap. I did not add that cup of milk that’s called for in the recipe. As I further scrutinized the directions of the recipe, I realized that not only had I botched a major ingredient; I completely misread a few steps (no wonder they hadn’t made sense the first few times I read them – I was misreading them and ended up improvising the steps).

Double crap. I really need to start reading directions more carefully.

Tonight I double-checked the recipe before setting out. Or so I thought. Ever so carefully I followed the recipe. Everything seemed to be going along OK. It even looked somewhat close to the recipe picture this time as it puffed up in the oven while baking. By the time the dish cooled enough to cut into, I was excited to take my first nibble.

But there was something missing. Like sugar. Which was odd because I used the entire cup of sugar that the recipe called for. And then it hit me. I was supposed to put extra sugar in the pumpkin mixture as I had substituted canned pumpkin for the pumpkin pie filling the recipe called for.

Crap!

In an effort to save the dish (who knew one crapping tablespoon of sugar could make such a difference?), I sprinkled turbinado sugar across the top of the remaining crumble. This improved the dish immensely. Except for the bites of crumble that had a larger pumpkin to crumble ratio.

I think this dish could be really great.

For someone who knows how to follow directions!

This recipe comes courtesy of Grandma Mo.

SAM_7078

ingredients.

  • 1/2 c. (1 stick) butter
  • 1 c. self-rising flour
  • 1 c. plus 1 T. granulated sugar
  • 1 tsp. vanilla
  • 2 eggs, beaten
  • 5 oz. evaporated milk
  • 1 29-oz can canned pumpkin
  • 1/4 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon

directions.

  1. Preheat oven to 350 degrees.
  2. Place butter  in a 9×11 glass baking dish and place into preheating oven to melt.
  3. Meanwhile, in a medium bowl mix together flour and one cup of sugar. Remove melted butter from the oven and pour flour mixture into the dish. Do not stir. Set aside.
  4. Whisk eggs in a large 2-quart mixing bowl. Add evaporated milk and pumpkin pie filling, tablespoon of sugar, vanilla and spices. Stir to mix well. Spoon filling mixture on top of flour mixture. Stir.
  5. Bake until golden brown, about 50 to 60 minutes.

The flavor of this dish is actually somewhat amazing and, as previously stated, when made correctly I think this dish could be given the highest of ratings.

Recipe rating: ( if drenched in caramel sauce)

SAM_7087

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