Pumpkin Cobbler

15
Dawn Steele

By
@JPdawn

This is unbelievably easy, and everyone will ask for the recipe!
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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
12
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

  • 3
    eggs
  • 1 c
    sugar
  • 1 can(s)
    evaporated milk (12 oz)
  • 1 can(s)
    pumpkin or pumpkin pie mix (large can, 30 oz)
  • 1 tsp
    pumpkin pie spices
  • 1 1/2 stick
    butter (not margarine)
  • 1 box
    yellow cake mix
  • ·
    chopped walnuts, optional

How to Make Pumpkin Cobbler

Test Kitchen Tips
If you use pumpkin puree instead of pumpkin pie mix, we suggest adding a little extra pumpkin pie spice to the recipe.

Step-by-Step

  1. Preheat oven to 350. Mix the eggs, sugar, milk, pumpkin, and spice in a large bowl. Mix well.
  2. Pour into greased 9 x 13 pan.
  3. Crumble the dry yellow cake mix over top of pumpkin mixture.
  4. Melt and drizzle the butter over top of the dry cake.
  5. Sprinkle walnuts over the top. (Optional)
  6. 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.
  7. Great warm or cold. Can be topped with ice cream or whipped cream but is great just as it is!

Printable Recipe Card

About Pumpkin Cobbler

Course/Dish: Pies
Other Tag: Quick & Easy



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