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
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 CRUNCH COBBLER
A new use for canned pumpkin and great for Thanksgiving (or any time of the year).
Provided by jsm7184
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 57.9 g, Cholesterol 94.4 mg, Fat 25.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 669.1 mg, Sugar 38 g
PUMPKIN CRUNCH
Yummy pumpkin dessert. Serve with whipped cream.
Provided by kkitchen
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
- Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
- Bake in the preheated oven until golden brown, 1 hour to 10 minutes.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g
MY LITE 'N EASY PUMPKIN COBBLER
Celebrate the Season--Fall Baking Recipe Magazine Contest 2010 shared by Jodie Gharbi from Shreveport, LA
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 30 g, TransFat 0 g
PUMPKIN COBBLER WITH PECAN CRUNCH
A luscious pumpkin, caramel, pecan dessert. The cobbler is on the bottom with the pumpkin custard baked on top. Serve warm with a drizzle of caramel sauce and whipped cream or cinnamon ice cream.
Provided by mkeen3
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
- For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust.
- Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
- Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. Drizzle a little caramel sauce on top, if desired.
Nutrition Facts : Calories 415.4, Fat 17.1, SaturatedFat 8.7, Cholesterol 67.9, Sodium 330.8, Carbohydrate 62.8, Fiber 1.1, Sugar 47.6, Protein 5.3
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