Pumpkin Cobbler Food

PUMPKIN COBBLER

Steps:

• Preheat oven to 375°. Grease a medium skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared skillet.
• In a large bowl, combine pecans, oats, flour, brown sugar, cinnamon and remaining kosher salt. Mix until all ingredients are evenly distributed. Add butter and mix until mixture comes together and varied crumbs form.
• Top pumpkin mixture with pecan topping and bake until golden, about 45 minutes. Top with ice cream and serve.

PUMPKIN COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
• Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
• Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

PUMPKIN CRUNCH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
• Bake in the preheated oven until golden brown, about 1 hour.

PUMPKIN COBBLER

Steps:

• 1. Preheat oven to 350.
• 2. Crust: Combine dry cake mix (minus 1 c), melted butter, and 1 egg.
• 3. Pat into a 13x9 cake pan.
• 4. Filling: Combine pumpkin, 3 eggs, brown sugar, milk, vanilla, and cinnamon.
• 5. Pour over crust.
• 6. Topping - Combine 1 c dry cake mix, 1/4 c softened butter and & 1/4 c sugar. (May use a little more butter if necessary.)
• 7. Mix together well and spoon over filling.
• 8. Bake at 350 for 40-50 minutes until topping is golden brown.
• 9. Top with Cool Whip to serve.

PUMPKIN COBBLER

Steps:

• Mix all the filling ingredients together in a large bowl. Pour into a 9x13 baking dish.
• Sprinkle cake mix evenly over the whole pan. Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with cinnamon and sugar (and pecans-optional).
• Bake at 350 for 60 minutes. A knife inserted in the center should come out clean when it is done. Serve with cool whip or vanilla ice cream over the top.

PUMPKIN COBBLER

Steps:

• Preheat oven to 350°.
• Cut butter into four pieces and place in 9x13 glass baking dish.
• Place the dish in the heating oven to melt the butter.
• In a medium bowl, mix together the flour, sugar, regular milk and vanilla.
• Remove the melted butter from the oven and pour the flour mixture into the dish directly over the butter.
• Do not stir!
• Set the mixture aside.
• Whisk eggs in a mixing bowl, add evaporated milk and pumpkin pie filling.
• Stir to mix well.
• Spoon the filling mixture on top of the reserved crust batter in the pan.
• Do not stir and do not worry about the filling reaching the sides of the pan.
• Bake until crust is dark golden brown on top, about 50 minutes to 1 hour.
• Let cobbler rest for at least 20 minutes before serving.
• Notes: 1 cup of self rising flour= 1 cup all purpose flour plus 1 1/2 tsp baking powder plus 1/2 tsp salt.
• *Donot use regular pumpkin puree, must be a filling or sometimes called a mix.

MY LITE 'N EASY PUMPKIN COBBLER

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray.
• In large bowl, mix all ingredients except cake mix, spread and pecans with whisk; pour into pan. In medium bowl, mix cake mix and spread with fork until blended; spoon tablespoonfuls of batter randomly over mixture in pan. Sprinkle with pecans.
• Bake 48 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm with whipped topping or vanilla ice cream, if desired. Store covered in refrigerator.

PUMPKIN COBBLER

Steps:

• 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!

PUMPKIN COBBLER

Steps:

• Prepare the Filling: Preheat oven to 350°F. Lightly grease a 9-by-13-inch baking dish with cooking spray. Whisk together eggs and brown sugar in a large bowl, until thoroughly combined. Whisk in pumpkin, cream, vanilla, flour, cinnamon, salt, and nutmeg, until completely smooth. Pour into prepared baking dish.
• Prepare the Biscuits: Whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl until combined. Cut butter into flour mixture using a pastry blender until mixture is crumbly. Stir in pecans. Add buttermilk, and stir just until mixture is combined. Using a 3 tablespoons ice cream or cookie scoop, drop a total of 12 scoops of biscuit dough onto filling, in 3 lengthwise rows of 4 each. Brush biscuits evenly with melted butter and sprinkle evenly with turbinado sugar. Bake in preheated oven until cobbler is set and biscuits are golden, 40 to 45 minutes. Cool about 15 minutes, and serve warm.

PUMPKIN COBBLER

Steps:

• In a mixing bowl, combine the first 8 ingredients; stir well.
• Pour mixture into an ungreased 13x9 inch baking pan.
• Sprinkle cake mix over the top.
• Drizzle with melted margarine.
• Bake in a 350° oven for 25 minutes; top with nuts.
• Bake 15 more minutes.