Pumpkin Crunch Cobbler recipe

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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).

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