Saturday, October 16, 2010

Pumpkin Cobbler

My sister mentioned pumpkin cobbler on her blog the other day and my mouth started watering.  It is that time of the year, and this is one of my favorites. 

1 package yellow cake mix  (save 1 cup for topping)
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
2 tsp pumpkin pie spice (or your choice of spices, such as cinnamon and nutmeg)
1/2 cup white sugar
2/3 cup evaporated milk

1 cup yellow cake mix (dry)
3/4 cup white sugar
1/2 cup butter, softened


1. Preheat oven to 350 degrees

2. Combine all but 1 cup of the cake mix, 1 egg, and melted butter and press into 9x13 pan

3. Mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.

4. Combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.

5. Bake for 45-55 minutes (do not overbake...should have a slight jiggle.)

EAT!  This is awesome warm or cold, with Cool whip, ice cream, or plain.  I saw a recipe that "frosted" it with a cream cheese/cool whip spread, which sounds heavenly!  I'll have to try that and will update if I think it's worth the extra effort.