I thought the idea of pumpkin cobbler sounded really weird. I mean, cobbler is supposed to be made with lots of fresh fruit, a la my fruit cobbler. I was skeptical, but something about this sounded really good, so I gave it shot. Let me tell you, this is excellent. It’s probably the best fall dessert I’ve ever made. It makes a lot, which is good, because I guarantee your family is going to clamoring for seconds, or even thirds, of this amazing dish.
Pumpkin Cobbler – Adapted from Betty Crocker
1 can (15 oz) pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
½ teaspoon almond extract
3 teaspoons vanilla extract
¾ cup sugar
3 teaspoons pumpkin pie spice
¼ teaspoon salt
1 box yellow cake mix
1 cup (2 sticks) butter, melted
1 cup chopped pecans
Preheat oven to 350°. Grease a 9×13 baking dish.
Mix pumpkin, milk, eggs, extracts, sugar, spices, and salt together in a large bowl with a wire whisk. Pour into prepared pan.
In a medium bowl, combine cake mix and melted butter with a fork or pastry blender until large clumps form. Drop clumps of batter randomly over pumpkin mixture in pan. Some clumps will sink to the bottom of the pan. Sprinkle pecans over the top.
Bake 48 to 52 minutes, until a toothpick comes out clean. Cool for 30 minutes before serving. This is best served with ice cream or whipped cream. It is equally good (maybe better!) reheated.
This post is linked to Tasty Tuesday.