Description
Pecan Crumble Pumpkin Cobbler has all the goodness of a pumpkin pie with a Pecan Crumble topping for added flavor and texture. It's simple to make, much easier than pie. The secret ingredient....a boxed cake mix.
Ingredients
Units
Scale
For the crust:
- 1 box of yellow cake mix (reserve 3/4 cup for topping)
- 1/2 teaspoon baking powder
- 1 stick butter, melted (1/2 cup, 4oz, 115g)
- 1 large egg, beaten
For the pumpkin filling:
- 29 oz can pumpkin (not pie filling) (822g)
- 3 eggs, beaten
- 1/2 cup brown sugar (3.75oz, 107g)
- 1/4 cup white granulated sugar (1.75oz, 50g)
- 2/3 cup evaporated milk (6oz, 170g)
- 1 1/2 teaspoons pumpkin pie spice or cinnamon
For topping:
- 3/4 cup reserved cake mix
- 1/2 cup white granulated sugar (3.5oz, 100g)
- 4 Tablespoons butter, cold (2oz, 57g)
- 1 cup chopped pecans
For serving:
- Lightly sweetened whipped cream
- Caramel Sauce
Instructions
For the crust:
- Combine crust ingredients and spread onto bottom of 9 by 13 baking pan that has been buttered or sprayed with nonstick cooking spray.
For the pumpkin filling:
- Mix pumpkin filling ingredients until thoroughly combined and pour into baking dish on top of crust layer.
For the topping:
- Combine 3/4 cup reserved cake mix, sugar, and butter. Crumble together with fingers and sprinkle on top of pumpkin filling.
- Sprinkle 1 cup chopped pecans on top.
- Bake at 350 F until golden brown on top, about 1 hour.
- Drizzle with Caramel Sauce and top with whipped cream.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 333
- Sugar: 27 g
- Sodium: 87.7 mg
- Fat: 20.6 g
- Carbohydrates: 35.2 g
- Protein: 5 g
- Cholesterol: 92.4 mg