Pumpkin Cobbler – As I prepared to sit down and write this post I had a TON of thoughts flying through my head. I was trying to figure out the best way to convey my love for this recipe. As you might remember, I decided that we didn’t really like pumpkin. The pumpkin bread wasn’t our favorite, neither was the pumpkin spice cake. However, we both like pumpkin pie. Hmmm….
While we were at a friends house this past Saturday, the dessert that the hostess made was called Pumpkin Cobbler. I was super skeptical and thought, “I will choke down a few bites to be polite.” It smelled really good, so when she served it, I was curious to see if we would like this dish.
Oh. My. Heavens. To die for! Seriously. This was soooo good. The first “layer” was sort of like pumpkin pie filling, only less dense and the topping, which is so simple, contrasted perfectly. Holy Crow – I asked for the recipe before we left! And then I literally ran out the next day and bought the ingredients I didn’t have so that I could make this.
If this is not something that you have tried, then you must. We had it for dessert last night, I had it for breakfast this morning and then I was eating it straight out of the pan this afternoon. I later found out that James did the same thing! Even though the picture doesn’t do it justice, please try this. You won’t be sorry!
Gooseberry Patch Classics
Serves 15 -18
- 3 eggs, beaten
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 1 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 1 (18 1/2 ounce) package yellow cake mix (You could probably do without the WHOLE box.)
- 1 1/4 cups margarine, melted (I used butter.)
- 1 cup chopped nuts
1. In a mixing bowl, combine the first 8 ingredients; stir well.
2. Pour mixture into an ungreased 13×9 inch baking pan.
3. Sprinkle cake mix over the top.
4. Drizzle with melted margarine.
5. Bake in a 350° oven for 25 minutes; top with nuts.
6. Bake 15 more minutes.