PUMPKIN CRUNCH COBBLER

Pumpkin Crunch Cobbler image

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

Ingredients

1 (15 ounce) can pumpkin puree
1 cup milk
3 eggs
½ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
⅛ teaspoon ground cloves
1 (18.25 ounce) package butter cake mix
¾ cup butter, melted
¾ cup chopped pecans

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