It is a soggy morning and the earth is just soaking up all of the rain we received ALL DAY yesterday. What a gift in these parched Carolinas! God has blessed us with a tremendous friend that grows hay for horses . . . who only has enough this year for his favorite customers. We are so GRATEFUL to be counted among them because so many horses in the Southeast suffered last winter from lack of grass during the winter months here when grass goes dormant. Things are looking about the same this year as well. Many horses are being neglected as a result of the economic conditions as well. I wish I could just take care of every neglected animal out there, but I just can’t! I’m a firm believer in neutering all animals.

I got a little side-tracked there didn’t I? Here is another recipe for fall that I think you will enjoy!

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Harvest Pumpkin Cobbler

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Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: 8 servings
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Ingredients
  

For the Crust

  • ½ cup butter
  • 1 cup all-purpose flour
  • 1 Tbsp. baking powder
  • ¼ tsp. salt
  • 1 cup milk
  • 1 tsp. vanilla

For the Filling

  • 2 eggs, lightly beaten
  • 1 cup evaporated milk
  • 3 cups pumpkin
  • 3/4 cup sugar
  • 1/2 cup dark brown sugar
  • 1 Tbsp. all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/ tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt

Instructions
 

For the Filling

  • In a large bowl, combine eggs, 1 cup evaporated milk, and pumpkin.
  • Add sugar, brown sugar, flour, cinnamon, ginger, cloves, nutmeg, and salt.
  • Beat lightly with a rotary beater or wire whisk just until combined. Set aside.

For the Crust

  • In a 3-quart rectangular baking pan, melt butter in a 350 F oven.
  • Remove pan of melted butter from the oven.
  • In a bowl, combine flour, 1 cup sugar, baking powder, ¼ tsp. salt,1 cup milk, and vanilla. Pour mixture overthe melted butter.
  • Slowly pour the pumpkin mixture over the crust.
  • Return to the oven and bake for 50 – 55 minutes
  • The crust will rise during aking.
  • Serve WARM!

Serve with

  • Vanilla ice cream, sweetened whipped cream, or Cool Whip (topping)

Notes

Serve warm with vanilla ice cream, sweetened whipped cream, or Cool Whip topping.
Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.
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