or the Pumpkin Filling:

• • 15 oz pumpkin purée (canned works great)

• • 3 large eggs, room temperature

• • ⅔ cup brown sugar

• • 1 cup whole milk

• • ½ teaspoon salt

• • 1½ teaspoons ground cinnamon

• • ½ teaspoon each ground ginger and allspice

• • ¼ teaspoon ground nutmeg

For the Cobbler Topping:

• • 1 cup all-purpose flour

• • ½ cup brown sugar

• • ½ cup granulated sugar

• • 1 cup chopped walnuts or pecans (optional)

• • 1 teaspoon baking powder

• • ½ teaspoon ground cinnamon

• • ⅛ teaspoon each ginger, allspice, and nutmeg

• • 1 large egg

• • 1 teaspoon vanilla extract

• • ½ cup melted butter

Substitutions: Use 2% milk instead of whole milk. Skip nuts if you have allergies. Whole wheat pastry flour works too.