jsm7184 Recipe | Pumpkin Crunch Cobbler

A new use for canned pumpkin and great for Thanksgiving (or any time of the year).

Recipe by:
Calories:470.3
Pumpkin Crunch Cobbler
Prep:15m
Cook:1h
Ready in:1h 15m
Serving:1 9x13-inch pan

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1 cup milk
  • 3 eggs
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ⅓ teaspoon ground cloves
  • 1 (18.25 ounce) package butter cake mix
  • ¾ cup butter, melted
  • ¾ cup chopped pecans

Cooking Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
  3. Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts

  • calories470.3
  • carbohydrateContent57.9 g
  • cholesterolContent94.4 mg
  • fatContent25.5 g
  • fiberContent2.2 g
  • proteinContent5.3 g
  • saturatedFatContent11.4 g
  • sodiumContent669.1 mg
  • sugarContent38 g
#Cobbler #Crunch #Pumpkin #Squash #Vegetables #Fruits-and-Vegetables

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