My post for Pumpkin Cobbler appeared first on Sunday Supper Movement.
Here in Australia we’re not so naturally attuned to pumpkin desserts but I want to change that. Half of the world right now are enjoying the beginning of Fall, and in my attempt to hold on to what little of the cooler weather there may be left here, I’ll be sharing two pumpkin desserts with you this week – this super easy Pumpkin Cobbler and later this week some Chocolate Pumpkin Cupcakes.
If it were my choice, it’d be Autumn here too, or Winter. I much prefer those cooler months where we get to cosy up on the couch with soup or hot chocolate and desserts like Apple Crumble and this easy Pumpkin Cobbler.
This isn’t my first attempt and pumpkin desserts though. Last year I made this Pumpkin Pie Fudge and it was an absolute hit. This year I decided to try something totally new to me. I researched and did my fair share of taste testing before this final, indulgent creation.
So, what is Pumpkin Cobbler?
Pumpkin Cobbler has a smooth, custard base filled with real pumpkin then a crunchy here, soft there cobbler topping.
There are different ways to making Pumpkin Cobbler but this is definitely my favourite. Starting by par baking the pumpkin custard, we then add an easy cobbler topping all over the top and finish baking. This version results 2 distinct layers and 2 distinct textures which I love. Soft and smooth underneath, crunchy on top.
The whole thing is unbelievably simple to make starting with the custard ingredients which literally get mixed together in one bowl before you pour them into your prepared pie dish. It’s a very liquid mixture but don’t worry, it cooks up into a silky-smooth custard.
The cobbler topping is also just one bowl and a few minutes of your time.
Would you like some sauce with that?
Don’t mind if I do. While you could serve this easy Pumpkin Cobbler with just some cream or ice cream, I chose to make it extra special by adding a Spiced Toffee Sauce. Talk about a match made in heaven. The sauce is a caramel made from scratch with vanilla and all spice (or pumpkin spice) added, making this a totally indulgent (but absolutely necessary, if you’re me) sauce to adorn your cobbler with.
I’m a caramel fan from way back so I make this or salted caramel regularly. It takes around 20 minutes but is totally worth every moment. Check out my Chocolate Peanut Butter Caramel Cookies or these Caramel Chocolate Marshmallow Cookie Bars for more caramel goodness.
In case you missed all of the above and skipped straight to the recipe (I don’t blame you) but sweet pumpkin custard, crunchy cobbler topping aaaaand a spiced toffee sauce. Umm, yes please and bring on those pumpkin desserts.
More recipes to try
- Raspberry Peach Cobbler
- Simple Apple Crumble
- Apple and Plum Cobbler
- Mixed Berry Crumble
- Lemon Crumble Slice
- Strawberry Rhubarb Cobbler
Easy Pumpkin Cobbler
For the pumpkin custard
- 2 eggs, beaten
- 150 g / 3/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 1 3/4 cups pumpkin puree (notes)
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 33 g / 1/4 cup plain (all purp) flour
- 2 teaspoons all spice (or pumpkin pie spice)
- 1/4 teaspoon salt
For the cobbler topping
- 130 g / 1 cup / 4.5oz plain (all purp) flour
- 1/4 cup icing (powdered / confectioners) sugar
- 1 teaspoon baking powder
- 55 g / 2oz cold butter
- 1/4 cup evaporated milk
- 1 1/2 tablespoons demerara sugar (notes)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Spiced Toffee Sauce (optional)
- 300 g / 1 1/2 cups white sugar
- 1/3 cup water
- 1 cup / 225g / 2 sticks unsalted butter, cubed
- 1 cup thickened / heavy cream
- 1 teaspoon all spice
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- Preheat the oven to 180C / 350F /160C fan forced. Grease a pie dish with butter.
For the custard base
- Whisk together the eggs, sugar and maple syrup. Add the pumpkin purée, evaporated milk and vanilla and whisk well. Finally, sift in the flour, spice and salt and whisk until only just incorporated.
- Pour the mixture into the prepared pie dish and bake for 20 minutes.
For the cobbler topping
- While the custard is baking, in a wide bowl (so you can get both hands in) mix together the flour, icing sugar, baking powder and salt. Add the butter and use your fingertips to press it through the flour mix until you end up with just very small lumps.
- In a separate small bowl, mix the sugar topping ingredients and set aside.
- As soon as the custard has baked for 20 minutes, add the 1/4 cup of evaporated milk to the cobbler topping and mix through to make a dough.
- Starting from the outside edges of the pie dish carefully sprinkle the cobbler topping over the custard in small clumps.
- Now sprinkle the sugar topping over the top.
- Place it back in the oven for 40 minutes, turning halfway through so that it bakes evenly.
For the Spiced Toffee Sauce
- Place the sugar and water in a heavy based saucepan over medium heat and stir gently until the sugar dissolves. Bring it to the boil and stop stirring. Allow it to boil for around 7-8 minutes, without stirring. The temperature should reach 120C / 250F on a candy thermometer and it should be amber gold in colour.
- Add the butter. Whisk it in quickly until fully combined but make sure not to splash it. Now add the cream (be careful as it may splatter and bubble up) and do the same until all mixed through.
- Add the spices and vanilla. Allow it to boil for 3-5 minutes until thickened and glossy. It should be a deep golden brown colour.
- Allow to cool a little before use.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- You can make pumpkin puree from scratch by simply roasting, steaming or boiling pumpkins until soft. If you boil them, make sure to return them to the heat for about a minute after draining to remove extra water. In some places, it is more common to purchase pumpkin puree in cans. This is perfectly fine but make sure to use pumpkin puree and not pumpkin pie filling.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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