Pumpkin Cobbler

Oh boy, do I have a dessert for you!

I'm loving my time enjoying the Autumn and all it's seasonal flavors.  Pumpkin being one of my favorites has been a common ingredient for me the past few weeks.

The other day MGG and I stopped at a Soup Plantation for lunch and they offered a Pumpkin Cobbler for dessert.  Well there went all my good attempts to eat a nice healthy salad and some soup...when this little temptation was calling my name.

I've never tasted Pumpkin Cobbler before and was so curious that I got a small bowl of this hot, fragrant cobbler, and added a blob of vanilla ice cream  (I know...so much for the healthy attempts) and tasted my first bite of pure bliss!  I can't even describe it.  Died and gone to heaven?  For sure! Hot, steamy, pumpkin custard topped with a crumbly cake like topping....H E A V E N.  I tell you that the addition of the vanilla ice cream is a must.  The melting vanilla just soothes this hot custard and rounds out the flavors perfectly.  

So back at home this dessert haunted me for days.  I knew I wanted to make one.  Like now.  So I sifted through all my mom's recipes and found one for Pumpkin Cobbler.  I knew I'd seen it somewhere!  The recipe was given to her by her cousin, Maxine Humble, but the original source is unknown. I'm sure this is a common recipe as it calls for the use of a cake mix for the topping.  

Out came the pans and I whipped this baby up in no time. It's really easy to make and would be a great substitute for pumpkin pie at Thanksgiving.    Plus this will feed a crowd with one dish.  Love that!  I'm so glad I found this recipe as it will certainly become a standard in our house.

Enjoy!



Pumpkin Cobbler
source:  Cousin, Maxine Humble
serves 15-18

3 eggs
1 15oz can of pumpkin
1 12 oz can of evaporated milk
1 c sugar
1/8 t salt
1 1/2 t cinnamon
1 t ground ginger
1 T vanilla
1 pkg of yellow cake mix
1 c margarine, melted  ( used butter instead)
1 c chopped pecans

Preheat oven to 350 degrees.  Beat eggs and mix in the next 7 ingredients.  Pour into an un-greased 9x13 pan.  Sprinkle the cake mix over the top and drizzle with the margarine. Bake for 25 minutes.  Remove and sprinkle chopped nuts over the top.  Bake another 15 minutes or until golden brown and top is set.