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Pumpkin Cobbler

Rita’s Pumpkin Cobbler

I am using Kroger’s pumpkin, pumpkin pie spice, cinnamon and evaporated milk.  Using Kroger’s brand instead of the national means you save money, and the quality is excellent.

 

Preheat oven to 350.

 

Cobbler filling:

1 can Kroger’s pumpkin, 29 oz

4 large eggs, room temperature, beaten

1-1/3 cups sugar

1/2 teaspoon salt

2 teaspoons  pumpkin pie spice

1 generous teaspoon  cinnamon

1 can, 12 oz, evaporated milk (not sweetened condensed)

 

Blend everything for filling together until well mixed.  Pour into sprayed 13x9 pan.  

 

Cobbler topping:

1 box yellow cake mix , 18.25 oz

2 sticks butter or margarine, melted

3-4 tablespoons dark brown sugar

3/4 to 1 cup chopped nuts (optional but good)

Whipped cream

 

Sprinkle dry cake mix over batter. Drizzle melted butter over that.  Sprinkle brown sugar over and then sprinkle nuts over that.

 

Bake for 1 hour and up to 1 hour and 15-20 minutes.  Serve hot, room temperature or chilled, garnished with whipped cream.  Serves 12-18.

 

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