PUMPKIN COBBLER
This Pumpkin Cobbler is like an upside down pumpkin pie, but I like it even better! With a creamy pumpkin filling and a crumbly, buttery topping, it is the perfect Fall dessert.
Provided by Emily Walker
Categories Dessert
Time 1h10m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 298 kcal, Carbohydrate 46 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 431 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
PUMPKIN COBBLER
This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!
Provided by holly
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 408 calories, Carbohydrate 59 g, Cholesterol 92.3 mg, Fat 16.9 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 7.7 g, Sodium 655.5 mg, Sugar 40.5 g
PUMPKIN COBBLER
Hate making pie crust? In this recipe, the crust batter will rise to cover most of the pumpkin as it bakes. Serve topped with vanilla ice cream or whipped cream. Recipe from Desparation Dinners.
Provided by Marie
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 427.5, Fat 15.5, SaturatedFat 9.3, Cholesterol 92.8, Sodium 552.6, Carbohydrate 68, Fiber 9.2, Sugar 25.2, Protein 6.6
THE BEST PUMPKIN PIE COBBLER
With fall coming, I thought I would share this with everyone. Once it starts getting cold outside, I make this every week until Christmas. Its so warm and comforting on a cold night. This is also great for a potluck or large crowd. Its so delicious served warm with a scoop of french vanilla ice cream. Enjoy!
Provided by Christanasmom
Categories Dessert
Time 1h10m
Yield 1 10, 10 serving(s)
Number Of Ingredients 10
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!
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- Roll out the two pie crusts. Trim the edges of the crusts to fit a 13x9 inch baking dish. Lay one pie crust in the bottom of the baking dish.
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