Pumpkin Cobbler with Spiced Butter Toffee Sauce
Pumpkin Cobbler with it’s sweet, creamy pumpkin custard base, topped with a crunchy, crumbly cobbler topping is makes the perfect comforting fall dessert. This one is teamed up with a decadent Spiced Butter Toffee Sauce.
For the pumpkin custard
- 2 large eggs, beaten
- 3/4 cup light brown sugar
- 1/4 cup maple syrup
- 1 3/4 cups pumpkin puree
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/4 cup plain (all-purpose) flour
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
For the cobbler topping
- 130 g (1 cup / 4.5oz) plain (all-purpose) flour
- 1/4 cup powdered sugar
- 1 teaspoon baking powder
- 55 g (1/2 stick / 2oz) cold butter
- 1/4 cup evaporated milk
- 1 1/2 tablespoons turbinado sugar notes
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Spiced Butter Toffee Sauce (optional)
- 1 1/2 cups white sugar
- 1/3 cup water
- 1 cup (2 sticks / 1 cup) unsalted butter, cubed
- 1 cup heavy cream
- 1 teaspoon pumpkin spice
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
For the custard base
Whisk together the eggs, sugar and maple syrup. Add the pumpkin purée, evaporated milk and vanilla and whisk well. Finally, sift in the flour, spice and salt and whisk until only just incorporated.
Pour the mixture into the prepared pie dish and bake for 20 minutes.
For the cobbler topping
While the custard is baking, in a wide bowl (so you can get both hands in) mix together the flour, powdered sugar, baking powder and salt. Add the butter and use your fingertips to press it through the flour mix until you end up with just very small lumps. (You can use a pastry cutter if you have one)
In a separate small bowl, mix the sugar topping ingredients and set aside.
As soon as the custard has baked for 20 minutes, add the 1/4 cup of evaporated milk to the cobbler topping and mix through to make a dough.
Starting from the outside edges of the pie dish, carefully sprinkle the cobbler topping over the custard in small clumps.
Now sprinkle the sugar topping over the top.
Place it back in the oven for 40 minutes, turning halfway through so that it bakes evenly.
For the Spiced Butter Toffee Sauce
Place the sugar and water in a heavy based saucepan over medium heat and stir gently until the sugar dissolves. Bring it to the boil and stop stirring. Allow it to boil for around 7-8 minutes, without stirring. The temperature should reach 120C / 250F on a candy thermometer and it should be amber gold in colour.
Add the butter. Whisk it in quickly until fully combined but make sure not to splash it. Now add the cream (be careful as it may splatter and bubble up) and do the same until all mixed through.
Add the spices and vanilla. Allow it to boil for 3-5 minutes until thickened and glossy. It should be a deep golden brown colour.
Allow to cool a little before use.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Calories: 778kcal | Carbohydrates: 94g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 164mg | Sodium: 388mg | Potassium: 345mg | Fiber: 2g | Sugar: 73g | Vitamin A: 9775IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 2.3mg