Thursday, October 7, 2010

Pumpkin Cobbler

Pumpkin Cobbler

Crust: (reserve 1 cup after mixing)
1 pkg. yellow cake mix 
1 egg beaten
½ cube butter, melted

1 (1 lb.) can pumpkin
1 c. sugar
½ c. milk
2 eggs, beaten
2 ½ t. pumpkin pie spice (you can substitute 1 1/4 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and a heaping 1/4 teaspoon ground cloves if you don't have pumpkin pie spice)
cinnamon and nutmeg as a substitution)

1 c. cake mix (reserved from crust)
½ c. sugar
¼ cube butter, softened
1 ½ c. chopped pecans (optional)

Mix crust ingredients together and pat dough into a 9x13 cake pan. Mix filling ingredients and pour over dough. Blend topping (except pecans) and sprinkle evenly over filling. Sprinkle pecans over the top and bake at 350 for 1 hour (check after 50 minutes. If you move the dish around a little and the center is "jiggley", it's not finished. It may take more or less than an hour, just keep an eye on it.) Cool and sprinkle with cinnamon. Top with whipped cream or vanilla ice cream.

This is a delicious change from pumpkin pie.  Even Pumpkin Pie dislikers (like myself) found plenty of enjoyment in this cobbler with ice cream!

1 comment:

Megz said...

Made this for a family gathering and was hoping to stretch one cakemix onto a cookie sheet...Didn't work. Used two mixes and got rave reviews, though having your original in the 13x9 made me know better. Reminds me of dutch oven cobblers....Love the difference of the pumpkin.