Amish Pumpkin Cobbler

By Kevin Williams

This is the time of year when pumpkin is making their way into everything.  Most Amish cooks used home-canned pumpkin, which is a bit lighter in color than the can of Libby's you grab at the store.  For this Amish pumpkin cobbler recipe you can use fresh pumpkin or store-bought.

What I like about the Amish pumpkin cobbler recipe is that you get a lot of the taste of pumpkin pie, but this easier to scoop out then cutting slices of pie.  And it's also less work, no crust to worry about, just a cobblery top.

Homemade pumpkin cobbler, a day of crumb topping covering a pumpkin layer

Easier to make than a pie, no hassling with a crust.

These are some fascinating Pumpkin Facts from the University of Illinois Extension Office:

• Total U.S. pumpkin production in 2008 in major pumpkin producing states was valued at $141 million.
• Total production of pumpkins by major pumpkin-producing states in 2008: 1.1 billion pounds

• The top pumpkin production states are Illinois, Ohio, Pennsylvania and California.

• Pumpkins are grown primarily for processing with a small percentage grown for ornamental sales through you-pick farms, farmers' market and retail sales.
• Around 90 to 95% of the processed pumpkins in the United States are grown in Illinois.
• Pumpkin seeds can be roasted as a snack.
• Pumpkins contain potassium and Vitamin A.
• Pumpkins are used for feed for animals.
• Pumpkin flowers are edible.
• Pumpkins are used to make soups, pies and breads.
• The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
• Pumpkins are members of the vine crops family called cucurbits.
• Pumpkins originated in Central America.
• In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
• Pumpkins were once recommended for removing freckles and curing snake bites.
• Pumpkins range in size from less than a pound to over 1,000 pounds.
• The largest pumpkin ever grown weighed 1,140 pounds.
• The name pumpkin originated from "pepon" – the Greek word for "large melon."
• The Connecticut field variety is the traditional American pumpkin.
• Pumpkins are 90 percent water.
• Pumpkins are fruit.
• Eighty percent of the pumpkin supply in the United States is available in October.
• In colonial times, Native Americans roasted long strips of pumpkin in an open fire.
• Colonists sliced off pumpkin tops; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.
• Native Americans flattened strips of pumpkins, dried them and made mats.
• Native Americans called pumpkins "isqoutm squash."
• Native Americans used pumpkin seeds for food and medicine.

HOMEMADE PUMPKIN COBBLER

Amish Pumpkin Cobbler

 

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Ingredients

• 1 /2 cup butter
• BATTER
• 1 cup flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 /2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla
• FILLING
• 2 eggs, beaten
• 1 cup milk
• 3 cups mashed pumpkin
• 1 cup sugar
• ½ cup brown sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 /4 teaspoon ginger
• 1 /4 teaspoon ground cloves
• 1 /4 teaspoon nutmeg
• 1 /2 teaspoon salt

Instructions

1. Melt butter in a 9 X 13 baking pan.
2. Mix batter and pour over melted butter.
3. Mix the filling ingredients together and slowly pour mixture over batter. Bake at 350 until set.

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