Let’s Talk Pumpkin!

I was recently interviewed for a story about “Cooking with Pumpkin” which appeared in today’s Cape Cod Times. My family and I always enjoy cooking with pumpkins this time of year. Click Here to read the full story.





This is the recipe I shared in the story. It is by far one of my favorites:

Pumpkin Cobbler

2 large eggs, beaten
1 cup evaporated milk
3 cups cooked and mashed sugar pumpkin
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

For the crust:
1/2 cup butter, melted
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Garnish: Chopped lightly toasted pecans (optional)

Preheat oven to 350 degrees. For the filling, combine eggs, evaporated milk, and pumpkin in a mixing bowl. Add 3/4 cup granulated sugar, the dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With mixer or wire whisk, beat lightly just until combined; set aside. For crust, pour butter into a 13- by 9- by 2-inch rectangular baking dish and spread evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a mixing bowl. Pour this batter evenly over the melted butter to make crust. Pour the pumpkin mixture evenly over crust. Do not stir. Bake on middle rack of a preheated oven for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. If desired, garnish with chopped toasted pecans. Serve the cobbler warm with fresh whipped cream or vanilla ice cream. Note: If you don’t have or want to use fresh pumpkin, you can substitute canned pumpkin.

Chef Higby

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