Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
Prepare the Pumpkin Mixture:
Step 1: In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Mix until well combined.
Assemble the Cobbler:
Step 2: Grease the inside of your crockpot. Pour the pumpkin mixture into the crockpot and spread evenly.
Step 3: Evenly sprinkle the dry cake mix over the pumpkin mixture. Drizzle the melted butter over the cake mix, trying to cover as much of the cake mix as possible.
Step 4: If using, sprinkle chopped pecans on top for added texture and flavor.
Cook the Cobbler:
Step 5: Cover and set the crockpot to high. Cook for 2-3 hours or until the top is golden brown and the edges are crispy. The center should be set but still moist.
Notes
Serve the cobbler warm. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing the warm spices and rich pumpkin flavor.
Tips:
- For a gluten-free version, use a gluten-free cake mix.
- Ensure the butter is evenly drizzled to avoid dry spots in the cobbler.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
Nutrition
- Serving Size: 8-10
- Calories: Approx. 320 per serving