We’re just one day away from the most wonderful culinary time of the year: Thanksgiving! With families coming to town, the work week shortened and the to-do list lenghthened, many folks have yet to solidify the last minute items on their dinner menus.  Fortunately the team at Think Tasty has provided a great list of recipes for the last dish at any great holiday meal- dessert. Yesterday they highlighted one of our personal favorite, Shore Lodge’s Pumpkin Cobbler. It’s an exciting twist on the traditional pumpkin pie and will be gobbled up in no time by your dinner guests. Happy Thanksgiving, enjoy!

Photo Credit: Jen's Yummy Fun

Shore Lodge Pumpkin Cobbler

Cobbler Topping Ingredients:
2-1/2 cups flour
1/2 cup sugar
1 tsp. cinnamon
1 Tb. baking powder
12 Tb. butter (1-1/2 sticks), cut into pieces
1/2 cup heavy cream or half-and-half

In a mixing bowl combine flour, sugar, cinnamon, baking powder, and butter. Mix with a paddle or hand until pea-sized chunks of butter are remaining. Slowly add in liquid until dough is just combined, all the flour mixture is incorporated, and resembles a dough.

Pumpkin Filling Ingredients:
1 medium-sized pumpkin (2.5 lbs.)
2 cups brown sugar
1/4 cup honey
1 cup mascarpone
1 15-oz. can of pumpkin puree
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. allspice
1/2 cup cream or half-and-half

Quarter and de-seed pumpkin, roast in 300 degree to 325 degree oven until pumpkin meat is tender to the touch.  Remove pumpkin from the oven and let cool. Once the pumpkin is cool enough to handle, remove the outer skin and cut into cubes. Place cubes of pumpkin, brown sugar, honey, pumpkin puree, and spices in a roasting pot on the stove. Place over a low heat. Bring the liquid ingredients to a light boil. Stir in mascarpone and heavy cream or half-and-half until melted throughout pumpkin mixture. Pour into baking dishes, cover with cobbler topping by pressing cobbler in hands until fairly flat, then place on pumpkin filling. Egg wash the top of the cobbler, then sprinkle lightly with sugar. Bake approximately 12-15 minutes at 325 degrees to 350 degrees. Serve warm with ice cream and enjoy.

Makes 12-15 8-oz. servings.