Pumpkin Skillet Cobbler adapted from How Sweet Eats

Last night I made Pumpkin Skillet Cobbler.  This recipe is incredible.  The texture is a cross between a cobbler and a cake.  It is so delicious!  Jessica Merchant from How Sweet Eats has a hit on her hands with this recipe.  I adapted the recipe to be gluten free, dairy free and low sugar.  Believe me, all of the taste is still there! 

Pumpkin Skillet Cobbler

Serves 4 to 6
Total Time:  1 hour 30 minutes

Ingredients:

• 1/2 cup brown sugar (I used 1/4 cup Truvia Brown Sugar Blend.)
• 2 large eggs
• 1 (15-ounce) can pumpkin puree
• 3/4 evaporated milk (I used 3/4 cup full fat coconut milk.)
• 1-1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

• 1 cup all-purpose flour (I used 1 cup Bob's Red Mill Wheat Free, Gluten Free, Dairy Free 1 to 1 Baking Flour, which contains xanthan gum.)
• 2/3 cup sugar (I used 16 packets of Truvia.)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• vanilla or cinnamon ice cream, for serving (I used plain yogurt, topped with cinnamon.  Plain yogurt is fine for a yeast free diet.  If you are dairy free, use a yogurt made from coconut, soy, or almond milk.)
• chopped chocolate for topping (I did not add the chocolate.)

Directions:

• Preheat the oven to 350°F.  Have a 10-inch oven-safe skillet ready.
• In a large bowl, whisk together the brown sugar and eggs until smooth.  Stir in the pumpkin puree, milk, pie spice, salt, and vanilla extract until smooth.  Pour the mixture in a 10-inch oven-safe skillet.
• In a small bowl, whisk together the flour, sugar, baking powder, and salt.  This is your homemade "cake mix" topping!  Sprinkle it evenly over the pumpkin mixture.  Drizzle the melted butter over top.
• Bake the cobbler for 55 to 60 minutes, until the topping is slightly golden and set.  Remove the skillet and let it sit and cool for at least 30 minutes--this dessert needs 30 minutes to "set".  Otherwise, it will be gooey inside.
• Serve with ice cream (or yogurt), a sprinkle of cinnamon or pie spice, and chopped chocolate.

Jessica Merchant describes the texture of the recipe as a "gooey pumpkin brownie or cake with a semi-crunchy cake topping".  That is a great description.  You just have to make it to experience the deliciousness!  It is a great alternative to pumpkin pie.  And, if you already have your pumpkin pies, but you have a leftover can of pumpkin puree, you now know what you can make!  

Pumpkin Skillet Cobbler fresh out of the oven!

 

Dig in!!