1 stick butter (½ cup)
1 cup gluten-free flour mix
1 ¼ teaspoon baking powder
Dash of salt
1 teaspoon xanthan gum (or a little less)
1 cup granulated sugar
1 cup whole or low-fat milk
1 teaspoon vanilla extract
2 eggs, beaten
1 small can (5 oz.) evaporated milk
1 can (30 oz.) pumpkin pie filling (be sure to use one that calls for adding
Preheat oven to 350F. Cut the butter into 4 pieces and put them into a 9 x 12glass baking dish. Put the dish in the preheating oven to melt butter. In a medium bowl mix flour, sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla. Remove baking pan from the oven and pour flour mixture on top of the melted butter (DO NOT STIR), and set the mixture aside. Break the eggs into a 2-quart bowl and whisk them together. Add the evaporated milk and pumpkin filling and mix well. Slowly pour or spoon the pumpkin mixture on top of the crust batter in the baking pan (DO NOT STIR).
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. Best served warm or room temperature. Optional: vanilla ice cream or other topping (serves 8-10).