Pumpkin Cobbler
Yield
9 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
canned pumpkin purée
|
*
|
| 4 | large |
eggs
beaten |
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | cup |
evaporated milk
13 oz |
|
| 1 | package |
cake mix, yellow
|
|
| 1 | cup |
butter
melted |
|
| 2 | tablespoons |
brown sugar
|
|
| ½ | cup |
almonds
slivered, or 1/2 cup chopped walnuts |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
canned pumpkin purée
|
*
|
| 4 | large |
eggs
beaten |
|
| 355 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
|
|
| 1E+1 | ml |
cinnamon
|
|
| 237 | ml |
evaporated milk
13 oz |
|
| 1 | package |
cake mix, yellow
|
|
| 237 | ml |
butter
melted |
|
| 3E+1 | ml |
brown sugar
|
|
| 118 | ml |
almonds
slivered, or 1/2 cup chopped walnuts |
*
|
Directions
Blend together pumpkin, eggs, sugar, salt, ginger, cloves, cinnamon and canned milk.
Pour into greased 13"x9"x2" pan. Sprinkle dry cake mix over top of mixture.
Drizzle melted butter over dry cake mix. Sprinkle brown sugar over butter.
Top with a sprinkling of nut meats.
Bake in a 350℉ (180℃) F oven for 1 hour and 20 minutes.
Makes nine 3"x4¼ inch servings.
