
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:Â 401.61kcal
- Fat:Â 16.32g
- Saturated Fat:Â 7.95g
- Trans Fat:Â 0.42g
- Monounsaturated Fat:Â 5.34g
- Polyunsaturated Fat:Â 1.65g
- Carbohydrates:Â 58.92g
- Fiber:Â 1.30g
- Sugar:Â 38.77g
- Protein:Â 7.00g
- Cholesterol:Â 83.93mg
- Sodium:Â 379.46mg
- Calcium:Â 219.23mg
- Potassium:Â 409.88mg
- Iron:Â 1.98mg
- Vitamin A: 402.68µg
- Vitamin C:Â 6.95mg
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