Pumpkin Cobbler
By
Dawn Steele
@JPdawn
5
This is unbelievably easy, and everyone will ask for the recipe!
I serve this instead of pumpkin pie for Thanksgiving!
I serve this instead of pumpkin pie for Thanksgiving!
Blue Ribbon Recipe
Who doesn't love a cobbler? This pumpkin cobbler recipe is super easy to make and can be a great substitute for pumpkin pie during the holidays. It's much easier to make than pie, so a newbie baker can easily make this. The filling is rich and creamy, a little looser than a pie filling. The topping is sweet, buttery, and crunchy. We added the optional walnuts and loved the additional crunch and flavor. Serve with whipped cream for an easy holiday dessert.
Note: If you use pumpkin puree instead of pumpkin pie mix, we suggest adding a little extra pumpkin pie spice to the recipe.
Ingredients
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3eggs
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1 csugar
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1 can(s)evaporated milk (12 oz)
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1 can(s)pumpkin or pumpkin pie mix (large can, 30 oz)
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1 tsppumpkin pie spices
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1 1/2 stickbutter (not margarine)
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1 boxyellow cake mix
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·chopped walnuts, optional
How to Make Pumpkin Cobbler
- Preheat oven to 350. Mix the eggs, sugar, milk, pumpkin, and spice in a large bowl. Mix well.
- Pour into greased 9 x 13 pan.
- Crumble the dry yellow cake mix over top of pumpkin mixture.
- Melt and drizzle the butter over top of the dry cake.
- Sprinkle walnuts over the top. (Optional)
- Bake for 1 hour at 350 degrees. Since ovens vary, I bake mine for an additional 15 minutes. Check for doneness the same way you do a regular pumpkin pie, fork or butter knife in the center should come out clean. Let cool for 10-30 minutes before serving.
- Great warm or cold. Can be topped with ice cream or whipped cream but is great just as it is!
