PUMPKIN COBBLER
Who doesn't love a cobbler? This pumpkin cobbler recipe is super easy to make and can be a great substitute for pumpkin pie during the holidays. It's much easier to make than pie, so a newbie baker can easily make this. The filling is rich and creamy, a little looser than a pie filling. The topping is sweet, buttery, and crunchy....
Provided by Dawn Steele
Categories Pies
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Mix the eggs, sugar, milk, pumpkin, and spice in a large bowl. Mix well.
- 2. Pour into greased 9 x 13 pan.
- 3. Crumble the dry yellow cake mix over top of pumpkin mixture.
- 4. Melt and drizzle the butter over top of the dry cake.
- 5. Sprinkle walnuts over the top. (Optional)
- 6. Bake for 1 hour at 350 degrees. Since ovens vary, I bake mine for an additional 15 minutes. Check for doneness the same way you do a regular pumpkin pie, fork or butter knife in the center should come out clean. Let cool for 10-30 minutes before serving.
- 7. Great warm or cold. Can be topped with ice cream or whipped cream but is great just as it is!
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