The infamous pumpkin. A must for any Halloween décor. A pumpkin’s fate is usually found sitting on front porches everywhere as a carved jack-o-lantern. But we’re going to change that…with an unexpected pumpkin dessert sure to have your forks raised in celebration.
We’re going beyond the trademark Thanksgiving pie. This pumpkin cobbler is oh-so easy to make and tastes just like fall.
What’s so special about it? To start, it’s the perfect combination of cinnamon, ginger, nutmeg and brown sugar. Then add in the wonderful sweetness of pumpkin plus a secret ingredient that imparts a slight nuttiness flavor.
And get this – it’s made in the slow cooker. Talk about easy. Oh, and don’t forget a scoop (or two!) of vanilla ice cream to make it extra delicious.
Sure, you can use canned pumpkin in this recipe. If using fresh puree, look for sugar pumpkins or pie pumpkins at your local farmer’s mart or supermarket. Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina, Cinderella and Fairy Tale are all tasty choices.
So think outside the pie…and get ready to get your pumpkin on!
- 3 eggs
- Large 29-oz. can of pumpkin puree (or about 3-1/2 cups if using fresh puree)
- 12-oz evaporated milk
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2-1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla
- Butter pecan cake mix
- 4 tbsp brown sugar
- 3/4 cup melted butter
- In a medium bowl, beat eggs slightly
- Add pumpkin puree, evaporated milk, sugars, cinnamon, ginger, nutmeg, salt and vanilla – mix until combined
- Pour the mixture into a greased slow cooker
- Top with powdered cake mix and sprinkle with brown sugar
- Drizzle melted butter over the top
- Cook on low for 3-4 hours (Tip: place a double layer of paper towel over the top of slow cooker before adding lid to prevent condensation and give a crispier topping)