Pumpkin Cobbler

Ingredients

1/2 cup butter
1 cup gluten free flour (see note*)
1 1/4 tsp baking powder
Dash of salt
1 tsp xanthan gum (or a little less)
1 cup granulated sugar
1 cup milk
1 tsp vanilla extract
2 eggs, beaten
1 5 oz can evaporated milk
1 30 oz can pumpkin pie filling (be sure to use the one that calls for adding eggs)

*Note 1 – You can make your own gluten free flour by blending 4 cups rice flour, 4 cups bean flour, 4 cups potato starch, 2 cups tapioca flour, and 7 tsp guar gum.

Instructions

1 – Preheat oven to 350 degrees.

2 – Cut the butter into 4 pieces and put them into a 9×12 glass baking dish. Put the dish in the preheating oven to melt butter.

3 – In a medium bowl mix flour, sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla.

4 – Remove baking pan from the oven and pour flour mixture on top of the melted butter (DO NOT STIR), and set the mixture aside.

5 – Break the eggs into a 2-quart bowl and whisk them together. Add the evaporated milk and pumpkin filling and whisk them together.

6 – Slowly pour or spoon the pumpkin mixture on top of the crust batter in the baking pan (DO NOT STIR).

7 – The crust batter should rise to cover the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50-60 minutes. Let the cobbler rest for at least 20 minutes before serving.