Pumpkin Crunch Cobbler recipe

All Recipes Fruits and Vegetables Vegetables Squash

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

Nutrition Info

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
servingSize: -
sodium: 669.1 mg
sugar: 38 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x13-inch pan

Recipe Note

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

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Pumpkin Crunch Cobbler Recipe, simple recipe Pumpkin Crunch Cobbler, recipe Pumpkin Crunch Cobbler, recipe Pumpkin Crunch Cobbler, Pumpkin Crunch Cobbler recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe pumpkin, , prima recipes , baking , tasty recipe best recipes