Since Thursday is Pumpkin Tart's one year anniversary I decided to combine today's post with PieDay Friday, so you are getting this delicious cobbler recipe a little early!
Happy Blogiversary to me!
One year ago today I was wilting under the Summer heat and daydreaming of Autumn. I decided to get online and look for some Fall recipes, something different than the standard Thanksgiving or Halloween fare. After searching and searching and finding very few sites that offered more than a couple of the Autumnal recipes I was desiring, I decided that I would start my own blog which would specialize in just that.
I wanted a place that people could go to and find recipes that made them think of falling leaves, picking apples and homecoming bonfires. I wanted it to feel homey and comforting like a warm quilt on chilly night. At first I picked some of my favorite homespun recipes but I was quickly running low, so I took to the kitchen and began experimenting and creating new and future favorites. Everyday I started typing and cooking and typing and cooking and typing and cooking and I haven't really stopped since. Today, maybe not every recipe boasts those coveted Fall flavors, but I like to think they all have a little of that Autumn spirit in them.
My very first blog entry included a recipe for a pumpkin tart. My 100th post offered a recipe for a chocolate pumpkin tart. Today with 275 followers and 275 posts behind me (don't you love the symmetry?!), I wanted something a little different but would still stay true to my original vision of this blog. I did what I do best and combined my favorite aspects of several different recipes to create something all my own. The recipe below is for an oven baked Pumpkin Cobbler with a brown sugar struesel topping. Spicy and sweet, creamy but firm, it's reminiscent of a thick pumpkin pudding, only...better. If you like pumpkin pie you will love this cobbler. Enough Said.
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In addition to celebrating this blog's one year anniversary, I'm also celebrating the fact that this site has a new web address. I bet you didn't even notice, and that's the point! I am now posting on PumpkinTart.com, no need for the "dot" blogspot any more. Don't worry though, all of your old bookmarks and links will still work!! You can get here with either address, but now it's easier to find and tell your friends about us!
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1/2 cup self rising flour or Bisquick style mix
3/4 cup sugar
1/3 cup brown sugar
2 tablespoons maple syrup
1/8 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 tablespoon vanilla extract
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons cold butter, cut into pieces
Start by making the struesel topping by placing the flour, brown sugar, cinnamon and salt in a medium bowl and toss to combine. Using a pastry blender or your hands, cut in cold butter until mixture is soft and crumbly. Place in refrigerator for at least 30 minutes or until ready to use.
To make the filling, mix all ingredients for filling in a large bowl and pour into a lightly greased 8x8 baking dish. Bake at 350 degrees for 15 minutes. Sprinkle with struesel topping (instructions below) and continue baking for another 25 minutes. Let cool slightly and chill or serve immediately with whipped cream or ice cream.