Looking for an easy pumpkin dessert? How about this gorgeous Pumpkin Cobbler – a sweet, creamy pumpkin custard, topped with a crunchy, crumbly cobbler topping is makes the perfect comforting dessert.
Course: Dessert, Sweets
Keyword: fall desserts, fall recipes, pumpkin cobbler, pumpkin dessert
For the pumpkin custard
150g/ 3/4 cup packed light brown sugar
1 3/4cupspumpkin puree(notes)
33g/ 1/4 cup plain (all purp) flour
2teaspoonsall spice (or pumpkin pie spice)
For the cobbler topping
130g/ 1 cup / 4.5oz plain (all purp) flour
1/4cupicing (powdered / confectioners) sugar
55g/ 2oz cold butter
1 1/2tablespoonsdemerara sugar(notes)
Spiced Toffee Sauce (optional)
300g/ 1 1/2 cups white sugar
1cup/ 225g / 2 sticks unsalted butter, cubed
1cupthickened / heavy cream
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).