Maple Pumpkin Cobbler

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I'm not super practiced making pie crust, so this roasted pumpkin was at risk of sitting even longer in the fridge until I got around to it, and I just decided to lay it on granola instead. Hence, cobbler.

Ingredients:

  • 2 small pie pumpkins 
  • 2/3 cup maple syrup 
  • 2/3 cup whole milk
  • 2 tbsp pumpkin spice
  • 4 eggs 
  • 1/2 tsp salt
  • 1/2 stick unsalted butter, melted.
  • 1 recipe good AF granola made with 3 tbsp maple syrup instead of Monin vanilla syrup. 
Directions:
  1. Bake the pumpkins whole for 2 hours at 350 degrees Fahrenheit, flipping halfway through.
  2. Discard stems, seeds and peel.
  3. To a Vitamix blender add eggs, pumpkin pulp, maple syrup, milk, salt, pumpkin spice, salt and melted butter. 
  4. Blend on high for 55 seconds using the tamper to assist with blending. 
  5. Pour prepared granola into a 9 x 13 inch baking dish and spread evenly. 
  6. Pour pumpkin pie filling on top of granola and spread neatly.
  7. Bake at 375 degrees Fahrenheit for 45 minutes. It'll puff way up and then deflate once removed.
  8. Serve with whipped cream or vanilla ice cream.




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