Fresh Pumpkin Cobbler
Tis pumpkin season. I finally mastered my Fresh Pumpkin Cobbler (insert smile and thumbs up). To be completely honest I’ve never been a huge fan of pumpkin. Fresh, canned or otherwise and I cannot really understand all the rage this time of year for the very popular winter squash. I mean, other than seeing magnificent Halloween faces carved into them. That’s just me though.
However, I am a fan of some of the many pumpkin spice flavored goodies that hit us as soon as October rolls around. It seems and though folks wait all summer for the opportunity to stand in line for a Pumpkin Spiced Latte. It’s also not often you see recipes using fresh pumpkin.
Cobbler, not just for peaches!
I’ve been tooling around with the idea of a more textured version of a pumpkin cobbler and I wanted to try using fresh mini pumpkins, which are a bit sweeter. I think I nailed it. This version has a lot of steps but is still fairly easy to make. The most difficult part, I found is actually peeling and dicing the pumpkin. You WILL need a very sharp and sturdy knife. But if you have ever cooked butternut or spaghetti squash, it is pretty much like those. Hard to cut and peel but well worth the effort
Watch how simply easy this is to make!
Cooking the fresh pumpkin in a spiced sugar syrup, brings out the natural sweetness in the squash. The fork tender texture is just perfect against the crunchy, crispy and buttery topping. Personally I prefer this texture as opposed to the texture you get from the traditionally used canned pumpkin. I hope you get a chance to try it before pumpkin season is over. Enjoy!
Happy Baking Peeps!
- Fresh Pumpkin Filling
- 2 lbs Fresh Pumpkin, peeled and diced
- 4 cups water
- 1 cup sugar
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- Cobbler Topping
- 1 cup All Purpose flour
- ½ cup brown sugar
- ½ cup sugar
- 1 cup candied walnuts (or plain walnuts)
- 1 tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp nutmeg
- 1 large egg
- 1 tsp vanilla extract
- ½ cup butter, melted
- Pre-heat oven to 375 degrees. Spray a 7x11 inch glass baking dish with cooking spray or coat with butter.
- Cut 2-2½ pound mini pumpkin in half with a very sharp knife. Remove all of the seeds and the stringy center. (Save them to make Roasted Spiced Pumpkin Seeds)
- Peel the skin from both halves and cut off stem and root ends. Cut pumpkin into medium-sized diced. It doesn't have to be perfect, just keep all the pieces of similar size.
- In a medium-sized sauce pot measure 4 cups of water, 1 cup sugar, salt , cinnamon, ginger and stir to combine and sugar begins to dissolve.
- Add diced pumpkin to water-sugar mixture and stir well. Bring to pumpkin up to boil then reduce heat and simmer, cooking until pumpkin is just fork tender and not mushy, about 12-15 mins.
- When pumpkin is tender, remove it from the syrup with a slotted spoon carefully reserving as much of the liquid as possible. Place the cooked pumpkin into the prepared baking dish.
- Return the sugar syrup to the stove on medium-high heat, cooking to reduce and thicken, stirring occasionally. While syrup reduces prepare topping.
- To prepare topping, in a large mixing bowl combine flour, brown sugar, sugar, baking powder, nuts and spices. Stir with whisk to mix well.
- Make a well in the center of the dry ingredients then add egg and vanilla extract. Mix with a fork (I like to use my hands) to combine well and to get all ingredients wet and a crumbly texture. This will take a bit of mixing and pressing down with the fork.
- Once the syrup had reduced to about 1½ cups remove from heat and pour it evenly over the pumpkin. Top the pumpkin evenly with the cobbler topping, then pour the melted butter slowly and evenly over the cobbler topping.
- Place pan into the center of the your preheated oven and bake for 45-55 minutes, or until cobbler is hot, bubbly and topping is golden brown.
- Allow to rest 10 minutes before serving.