Feeling very blessed and thankful for our readers and our followers… thank you for all of your comments, questions and insights.  Happy Thanksgiving!

Just in case you need a quick, easy, last minute Thanksgiving recipe, here is a family favorite from “Recipes From A Kitchen Garden” by Renee Shepherd; a small recipe booklet published by Shepherds Garden Seeds in 1987.  My son’s favorite Thanksgiving dessert.  It has graced every Thanksgiving table since he was born, 23 years ago.  We think it is best served around room temperature.

Pumpkin Cobbler

Filling:
2 eggs, beaten
1 cup evaporated milk
3 cups cooked mashed pumpkin (or butternut squash)
1 cup white sugar
1/2 cup dark brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon giner
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Crust:
1 stick butter (1/2 cup)
1 cup flour
1 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup regular or low-fat milk
1 teaspoon vanilla

Topping:
1 tablespoon butter
2 tablespoons white sugar

Preheat oven to 350 degrees.
In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.  Then prepare the crust; melt the stick of butter in a 9 X 11-inch baking pan.  In another bowl, mix the remaining crust ingredients until just combined and pour into baking pan on top of the melted butter.  Spoon or slowly pour the filling evenly over the crust batter in the pan.  Do not stir.  Dot the top with the remaining 1 tablespoon butter and sprinkle with the 2 tablespoons of sugar.  Bake 1 hour.  The crust mixture rises to the top during baking to form a rich topping.
Serves 8 to 10.