Pumpkin Cobbler

Pumpkin Cobbler puts milk, granulated sugar and vanilla extract at the center of a dessert recipe and finishes in about 70 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 70 minutes
• Prep 10 minutes
• Cook 60 minutes

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 cup milk (evaporated or regular)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 3 cups homemade yellow dry cake mix (or use 1 boxed yellow cake mix)
• 1 cup chopped pecans
• 2 tablespoons melted butter ((use ½ cup melted butter if using a boxed cake mix instead of the homemade yellow cake mix))

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan.
2. In a medium bowl, stir together the pumpkin, milk, sugar, vanilla extract and cinnamon until well combined. Pour the mixture into the prepared baking pan.
3. Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle evenly with pecans and drizzle the butter evenly over the top.
4. Bake the cobbler for about 1 hour, until the top is golden brown. Remove from the oven and let the cobbler stand for 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Let the center settle before you cut it, or the slices will slump.