Pumpkin Pecan Cobbler Recipe 455

PUMPKIN COBBLER

Pumpkin Cobbler image

This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!

Provided by holly

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

cooking spray
½ cup white sugar
2 eggs, beaten
1 (15 ounce) can pure pumpkin (such as Libby's®)
¾ cup evaporated milk
1 teaspoon orange extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

Nutrition Facts : Calories 408 calories, Carbohydrate 59 g, Cholesterol 92.3 mg, Fat 16.9 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 7.7 g, Sodium 655.5 mg, Sugar 40.5 g

PUMPKIN CRUNCH COBBLER

Pumpkin Crunch Cobbler image

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

Provided by jsm7184

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 10

Number Of Ingredients 12

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
⅛ teaspoon ground cloves
1 (18.25 ounce) package butter cake mix
¾ cup butter, melted
¾ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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.
Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 57.9 g, Cholesterol 94.4 mg, Fat 25.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 669.1 mg, Sugar 38 g

PECAN PIE COBBLER

Pecan Pie Cobbler image

I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping. -Willa Kelley, Edmond, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1/2 cup butter, cubed
1 cup plus 2 tablespoons all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped pecans
1 cup packed brown sugar
3/4 cup brickle toffee bits
1-1/2 cups boiling water
Vanilla ice cream, optional

Steps:

Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 26mg cholesterol, Sodium 327mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

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