Ingredients for The Best Pumpkin Pie Cobbler
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- White Sugar
- 1/2 teaspoon salt
- Pumpkin Pie Spice
- 1/4 teaspoon ground cloves
- Butter Pecan Cake Mix
- 1/2 cup (1 stick) unsalted butter
- Pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Best Pumpkin Pie Cobbler? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make The Best Pumpkin Pie Cobbler
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, combine: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt.
- Mix thoroughly until well combined.
- Pour the pumpkin mixture into the prepared 9x13 inch baking pan.
- In a separate bowl, combine 1 box (15.25 ounces) yellow cake mix and 1/2 cup chopped pecans or walnuts (optional).
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Melt 1/2 cup (1 stick) unsalted butter and drizzle it evenly over the cake mix.
- If using, sprinkle with the chopped nuts.
- Bake for 60-70 minutes, or until the cobbler is set and the topping is golden brown. Insert a toothpick into the center; it should come out with moist crumbs attached.
- Let cool slightly before serving. Enjoy warm with a scoop of French vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
85g
Fat
54g
Carbs
9g
