Rita's Pumpkin Cobbler and Parfait recipes - Cincinnati News, FOX19-WXIX TV

Rita's Pumpkin Cobbler and Parfait recipes

RITA'S PUMPKIN COBBLER #1

Preheat oven to 350. In a large bowl, combine:

3 eggs, lightly beaten

15 oz can pumpkin puree

3/4 cup each: dark brown sugar and granulated sugar

1 tablespoon pumpkin pie spice

12 oz can evaporated milk

Pour into sprayed 9x13 pan.

Sprinkle on top:

1 box, 18.5 oz, yellow cake mix on top

Drizzle with 1 stick butter or margarine, melted Sprinkle 1 generous cup coarsely chopped nuts on top

Bake anywhere from 1 to 1 hour and 15 minutes, until top is set and bottom has texture of a pumpkin pie. Cool before serving (if you can wait that long - we can't!).

 

JESSIE'S PUMPKIN COBBLER

1 small can pumpkin

1 can evaporated milk

3 eggs

1 c sugar

4 tsp pumpkin pie spice

1 pkg yellow cake mix

1 1/2 c pecans or walnuts

3/4 c. of butter, melted

1.  Mix pumpkin, milk, eggs, sugar and spice until smooth.  Pour into greased 9x13.

2.  Sprinkle dry cake mix over, sprinkle nuts on top of that then pour butter on top.

3.  Bake uncovered for 50-60 minutes, or until knife comes out clean.

 

RITA'S PUMPKIN COBBLER

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, 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. 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.

 

LOWER FAT & SUGAR PUMPKIN PARFAIT

1 pkg, 4 serving size, sugar free instant butterscotch pudding mix

2/3 cup nonfat dry milk powder

1 teaspoon pumpkin pie spice or more, or less, to taste

2 cups canned pumpkin puree

1/2 cup water

1-1/2 - 2 cups fat free Cool Whip type topping Sprinkling of low fat graham cracker crumbs

Whisk together pudding mix, milk and spice.  Add pumpkin and water and b lend well.  Blend in half the topping. Spoon into 8 dessert glasses or one bigger bowl.

Before serving, top with rest of Cool whip and a sprinkle of graham cracker crumbs.

Tips from Rita's kitchen:

Read labels. Some canned pumpkin contains sugar and spices. You will need plain pumpkin for this recipe.

Leftover pumpkin puree? Store in freezer. Drain a little bit before using.

 

 

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