Recipe by holly
"This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!"
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1 (15 ounce) can
pure pumpkin (such as Libby's®)
1 (9 ounce) package
yellow cake mix (such as Jiffy® Golden Yellow cake mix)
All of the flavor of a traditional pumpkin pie with all of the spices and just a hint of citrus from the orange extract. The filling firms up enough after cooling a bit that you can cut it into squares to serve. The filling is creamy, and the top of the cobbler is a soft and buttery crumble, just delicious. The recipe doesn't say whether to cool or how to serve. I served it warm with a little whipped cream sprinkled with pumpkin pie spice. Thanks, Holly, thumbs up on this one, it's a keeper, and I wouldn't change a thing!
Excellent! I made it exactly to the recipe, but I had to bake it for about an hour and 15 minutes (I'm at high altitude) It was SO easy!!
I don't think I would change a thing except add some fresh whipped cream on top. I didn't have any on hand because I was just "experimenting" with this recipe.
My whole family loved it, teenagers, 21 year old and adults!
I used this recipe for a contest at work and came in first place. My whole family loved it too.
Awesome!! Can add nuts on top or use canned fruit instead of pumpkin!
This is delicious as is, no alterations needed....unless at high altitude then it does need to cook an extra 10-15 min. This is a really rich dessert! This desert is so good and calorie rich that I thought it would be a good idea to share it. WRONG! My husband threatened to leave me for giving all HIS cobbler away. Now making another for him.
I took this to a dinner party last night. It was such a big hit. When I told my husband I was making a pumpkin cobbler he turned up his nose. On the way home he could not stop talking about how good it was. Thank you for this recipe. Our friends know that when they ask me to bring something I will find something out of the normal, everyday offerings.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 152
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