How did it become fall already? It seems like just yesterday I was decorating Easter eggs with my baby girl. I know their are some that love the hot weather, playing in the ocean, having camp outs, but not me I find comfort in the fall, I love cozying up to a blanket, feeling that crisp chill in the morning, and enjoying that clean air. And I especially love the fall baking. Warm cinnamon, creamy pumpkin, nutmeg, apples. Mmm it's all so delicious. So I decided after thinking all day as to what I should make to bring that fall feeling to my home, and I decided on a pumpkin cobbler, it has all the makings of an amazing desert, and I know you will enjoy it as much as I did, and hopefully it will bring you that fall feeling like it did me.
Pumpkin Cobbler- 1 can 15oz pumpkin (not pumpkin pie mix)
- 1 can (12oz) evaporated milk
- 2 whole eggs
- 2 egg whites
- 1 cup sugar
- 3 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 box yellow cake mix
- 1 cup butter (melted)
- 1 cup chopped pecans
Heat oven to 350' spray 13x9 with cooking spray
In a large mixing bowl, mix all ingredients except cake mix, butter, and pecans. Pour into pan.
In a medium mixing bowl mix cake mix, butter, and pecans with a fork until large clumps form, crumble mixture over filling.
Bake 45 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped topping or vanilla ice cream.
If desired
Tips & Techniques
You can make this recipe lighter by replacing the butter with fat free spread, and 1/2 cup sugar and 1/2 cup artificial sweetener for the 1 cup sugar.
Pumpkin Cobbler
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