Pumpkin Pie Cobbler… in a Pumpkin!
Why have an ordinary pumpkin pie, when you can have a pumpkin pie cobbler… in a pumpkin?? Inspired by winter comfort foods such as pot pie, we created a sweet pumpkin version for the holidays. With the cobbler topping and custard like interior, it’s reminiscent of a steaming hot pot pie. Stay tuned for a whole series of Brit + Co. takes on classic Thanksgiving deliciousness.
Ingredients:
Pie Shell
-1 pumpkin
-2 tb melted butter
-1 tb sugar
-1 tb cinnamon
Pie Filling
-1 29oz pumpkin pie puree (not pumpkin pie filling)
-2 cans evaporated milk
-1/2 cup sugar
-4 large eggs
-4 tsp pumpkin pie spice
Topping
-1/2 cup crushed graham crackers (about 8 cracker squares)
-1 egg
-1/4 cup milk
3/4 cup all purpose flour
-2 tb granulated sugar
– 1 1/2 tsp baking powder
-1/2 tsp salt
-1/4 cup butter
Get all your yummy ingredients together. (P.S. This is a great way to use leftover Halloween pumpkins!) Preheat the oven at 350 degrees F.
Next, prepare the pumpkin. Cut the top off, and scrape out all the pumpkin seeds and stringy stuff. Pop it into the oven and bake for about 40 minutes, or until a fork easily pierces the skin.
While the pumpkin is baking, start making the pie filling. Beat the eggs in a large bowl, and then slowly add in the canned pumpkin puree. Mix in the pumpkin pie spice. When it’s all combined, slowly add in the evaporated milk, while still stirring the pumpkin. Finally, whisk in the sugar.
When the pumpkin is done baking, take it out of the oven and let it sit for twenty minutes to cool down. Preheat the oven to 425 degrees. Then, slowly add in the pumpkin pie filling. Make the glaze by combining melted butter, cinnamon, and sugar and brush it on the outside of the pumpkin. Bake the pumpkin pie filled pumpkin for twenty minutes, while you make the cobbler topping.
To make the cobbler topping, combine crushed graham crackers, milk, and the egg. In a separate food processor (or blender), combine the flour, sugar, salt, and baking powder. Pulse it briefly so it’s combined. Add the butter and pulse until the butter looks like small peas. Add in the graham cracker mixture and briefly pulse.
After twenty minutes in the oven, take out the pumpkin pie. Add the cobbler topping in chunks to the top. Bake for another 20 to 30 minutes, until the tops of the cobbler is lightly browned.
Remove from oven and let sit for 45 minutes while it cools down.
Cut the pie. Serve with ice cream, pumpkin spice marshmallows, a pumpkintini, or whipped cream.
Eat the pie.
And lounge in a pumpkin-induced food coma.
What are your favorite takes on classic Thanksgiving desserts and dishes? Got a delicious pumpkin recipe we should try? Talk to us in the comments below.
