How To Make Pumpkin Cobbler
Pumpkin cobbler takes all the flavors and the warmth that you like in a pumpkin pie and puts them in a dessert that’s easier to make.
Serves:
Ingredients
- 29ozpumpkin,(not pie filling)
- ½cupwhite sugar
- ½cupbrown sugar
- 2tsppumpkin pie spice
- 15ozevaporated milk
- 4eggs,lightly beaten
- 1boxyellow cake mix
- ½cuppecans,chopped, optional
- ½cupbutter,melted
Instructions
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Preheat oven to 350 degrees F and prepare a 9×13-inch pan with cooking spray.
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Mix pumpkin, sugars and spice together in a large bowl. Add beaten eggs and evaporated milk and stir to incorporate.
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Pour pumpkin mixture into the prepared pan.
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Whisk cake mix in a medium bowl to break up any lumps. Sprinkle evenly over the pumpkin.
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Sprinkle pecans (optional) and then butter over the cake mix.
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Bake for 1 hour and 15 to 20 minutes more. Cobbler is finished when the top is golden brown and the cake mix no longer looks crumbly.
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Divide into bowls and serve warm, topped with whipped cream or vanilla ice cream and a sprinkling of cinnamon.
Nutrition
- Calories: 401.61kcal
- Fat: 16.32g
- Saturated Fat: 7.95g
- Trans Fat: 0.42g
- Monounsaturated Fat: 5.34g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 58.92g
- Fiber: 1.30g
- Sugar: 38.77g
- Protein: 7.00g
- Cholesterol: 83.93mg
- Sodium: 379.46mg
- Calcium: 219.23mg
- Potassium: 409.88mg
- Iron: 1.98mg
- Vitamin A: 402.68µg
- Vitamin C: 6.95mg
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