"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Pumpkin Cobbler Recipe

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This recipe for Pumpkin Cobbler, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles & Allison Rumore
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 15 ounce can pumpkin
1 12 ounce can evaporated milk
1 1/2 cup sugar
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 yellow cake mix
2 sticks butter or margarine, melted
1 cup pecan pieces

Directions:
Directions:
Mix pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Mixture will be runny. Pour into an ungreased 9x13 casserole dish. Sprinkle dry cake mix over mixture, then sprinkle nuts. Pour melted butter over the top and bake at 350 for 50 minutes to an hour. Top should be deep brown and bubbly around the edges.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This dessert is so much better than it sounds. Perfect for the fall. Great topped with Redi Whip or vanilla ice cream.

 

 

 

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