Every Thanksgiving, many people make the traditional turkey, gravy, pumpkin pie, mashed potatoes and other typical Thanksgiving food items. This year, change it up and add something new to the dinner table.

The perfect recipe to do this with is a pumpkin cobbler. It takes all of the delights of pumpkin pie and adds a delicious brown sugar topping that makes this dessert much better than normal pumpkin pie. After both making and eating this pumpkin cobbler recipe, I can tell you that it is easy to make and tastes great.

If you are worried about trying out a new recipe right before Thanksgiving, I can assure you that this recipe greatly resembles pumpkin pie but adds a little something extra.

If you are interested in trying out this recipe—which isn’t mine, but something I found on a card in the kitchen—here are a couple of tips along with the ingredients and directions:

Tips:
Keep in mind the baking time (1 ¼ hours) as you want to be sure you have enough time to prepare!
A little extra brown sugar adds an extra crispy topping that definitely adds to the taste, but be aware that it does make it slightly more sugary.
A 9-by-13 glass pan works the best when making this recipe, however, if you don’t have one, don’t worry as it will still taste great.

Ingredients:

½ cup butter, melted

Crust:
1 cup flower
1 cup granulated sugar
4 teaspoons baking powder
dash of salt
1 teaspoon vanilla extract
1 cup milk

Filling:
2 eggs beaten
1 cup milk
3 cups pumpkin puree
1 ½ cup granulated sugar
½ cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
¼ teaspoon EACH of ground ginger, cloves, nutmeg, salt

Directions:

Pour melted butter into a 9-by-13 inch baking pan or gratin dish. In a mixing bowl, mix all crust ingredients and pour evenly and slowly over butter. Heat all filling ingredients together and pour slowly and evenly over batter. Bake at 350 degrees for 1 ¼ hours. Serves 8+

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