Pumpkin Cobbler

Name: Pumpkin Cobbler
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 12 serving(s)
Ingredients: 1 (29 ounce) can pumpkin; 4 large eggs, room temperature, beaten; 1 1/3 cups sugar; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 1 1/4 teaspoons cinnamon; 1 (12 ounce) can evaporated milk (not sweetened condensed); 1 (18 1/4 ounce) box yellow cake mix; 1 cup butter, melted; 4 tablespoons dark brown sugar; 1 cup chopped nuts (optional); whipped cream or ice cream, if desired

Submitted by Michelle in KY

"One of my family's fall favorites. Makes the house smell divine!"

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Ready In:: 1hr 25mins
Ingredients:: 12
Serves:: 12

ingredients

Cobbler filling
1 (29 ounce) can pumpkin
4 large eggs, room temperature, beaten
1 ¹⁄₃ cups sugar
¹⁄₂ teaspoon salt
2 teaspoons pumpkin pie spice
1 ¹⁄₄ teaspoons cinnamon
1 (12 ounce) can evaporated milk (not sweetened condensed)
Cobbler topping
1 (18 1/4 ounce) box yellow cake mix
1 cup butter, melted
4 tablespoons dark brown sugar
1 cup chopped nuts (optional)
whipped cream or ice cream, if desired

directions

Preheat oven to 350.
Blend everything for filling together until well mixed. Pour into greased 13x9 pan.
Sprinkle dry cake mix over batter. Sprinkle brown sugar over top and then nuts over that. Drizzle melted butter evenly over the whole thing.
Bake for 1 hour and 15 minutes.
Best served warm! Top with whipped cream or ice cream.