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    Home » Everything Amish » Plain Culture

    Amish Pumpkin Cobbler

    Published: Sep 26, 2017 · Updated: Nov 26, 2019 by Kevin Williams | 4 Comments

    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
     
    Print
    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.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

     

     

    « Modesty and the Amish: A Cover Up!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Carolyn Whitetail

      September 26, 2017 at 8:51 pm

      How long does this cobbler take to bake? It only says till set but doesn't say how long to bake, and can a person used canned pumpkin if they don't have fresh pumpkin to use. If so which canned pumpkin would you use? Thanks.

      Carolyn

      Reply
      • Kevin

        September 27, 2017 at 9:50 pm

        You can just use canned Libby's type pumpkin and, I am sorry, the bake time should have been 30 minutes or until crumbs are golden on top

        Reply
      • Kevin

        September 27, 2017 at 9:51 pm

        Sorry, this should have said bake for 30 minutes at 350 or until crumbs are golden. And you can just use a can of Libby's pumpkin instead of fresh.

        Reply
    2. Arlene Connor

      September 27, 2017 at 4:00 pm

      Is it Bird in Hand?

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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