Pumpkin Pecan Cobbler Recipe 455 Food

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.

THE BEST PUMPKIN PIE COBBLER

Steps:

• In large bowl, combine all ingredients except butter, nuts, and cake mix.
• Mix well.
• Pour into greased 9x13 pan.
• Sprinkle dry cake mix evenly over the pumpkin mixture.
• Melt butter and drizzle it over the cake mix.
• If using, sprinkle with nuts.
• Bake 1 hour or until done.
• Best when eaten warm and served with french vanilla ice cream.
• Hope you enjoy as much as we do!

PUMPKIN PECAN CRUNCH

Steps:

• Preheat oven to 350°F Mix pumpkin, milk, eggs, sugars, 5 tsp, of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with a nonstick cooking spray.
• Mix cake mix and remaining 1 tsp, pumpkin pie spice in medium bowl with wire whisk, sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
• Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream. Store leftover dessert in refrigerator. To serve, cut into squares with a sharp knife.