Pumpkin Cobbler

Pumpkin Cobbler

28
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"This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!"

Ingredients

1 h {{adjustedServings}} servings 408 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
  2. 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.
  3. Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

Footnotes

  • Cook's Note:
  • If doubling recipe for a 9x13 inch square pan, double everything but only use 3 eggs and the whole 12-ounce can of evaporated milk.
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Reviews

28
  1. 36 Ratings

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All of the flavor of a traditional pumpkin pie with all of the spices and just a hint of citrus from the orange extract. The filling firms up enough after cooling a bit that you can cut it into...

This is delicious as is, no alterations needed....unless at high altitude then it does need to cook an extra 10-15 min. This is a really rich dessert! This desert is so good and calorie rich tha...

I used this recipe for a contest at work and came in first place. My whole family loved it too.