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Kary’s Pumpkin Cobbler
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Description
This is my version of the popular pumpkin casserole using my recipe for the spices, etc. It is so yummy that my husband said he thought it was much better than pumpkin pie! I’m not sure about that, though!
Ingredients
- 30 ounces, weight Pumpkin
- 2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- 1 teaspoon Pumpkin Pie Spice
- 3 whole Eggs
- 1 cup Brown Sugar, Packed
- 12 ounces, fluid Carnation Evaporated Milk
- ½ teaspoons Salt
- 1 box (about 18 Oz.) Pillsbury Yellow Cake Mix
- 1 stick Butter, Melted
- ½ cups Pecans, Chopped
Preparation
In a bowl, mix together pumpkin, cinnamon, nutmeg, and pumpkin spice. In a separate large mixing bowl, beat eggs and then add brown sugar, evaporated milk and salt.
Add the pumpkin mixture to the egg mixture. Pour into a greased 9×13-inch pan. (I used the Pampered Chef round baker.)
Then in a separate bowl, mix cake mix with melted butter and drop by spoonfuls over the pumpkin.
Bake at 350 degrees for 1 hour. About 10 minutes before the cake is done, sprinkle nuts over it.
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3 Comments
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lkholcom on 11.21.2009
I make a recipe very similiar to this and everyone also loves it. A great alternative to pumpkin pie!
MrsCJK on 11.17.2009
Recently I discovered I had four cans of evaporated milk in my cupboard and couldn’t remember why, or for what recipe, I ever bought them for. In an effort to use them up, I searched and found your recipe and it was a definite success! I made it last night and brought it to work today and the dish was empty, and practically licked clean, in no time! Some people even stated, in agreement with your husband, that they liked it better than pumpkin pie! Thanks for the recipe- I’ll definitely be making it again!
grannynanny4u on 11.16.2009
Wow this sounds delish! I am forever looking for ways to use pumpkin. I will be making this one for sure. Thanks for the recipe!