Pumpkin Crunch Cobbler Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Crunch Cobbler Recipe). A new use for canned pumpkin and great for Thanksgiving (or any time of the year).

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 10

Yield: 1 9x13-inch pan

Pumpkin Crunch Cobbler Recipe

Ingredients

1 (15 ounce) can pumpkin puree

1 cup milk

3 eggs

½ cup white sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

½ teaspoon salt

⅛ teaspoon ground cloves

1 (18.25 ounce) package butter cake mix

¾ cup butter

melted

¾ cup chopped pecans

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Whisk pumpkin puree milk eggs sugar cinnamon ginger nutmeg salt and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.

Step 3

Bake in the preheated oven until golden brown about 1 hour.

Nutritional Information

Pumpkin Crunch Cobbler Recipe

Servings Per Recipe:10

Calories: 470.3

% Daily Value *

Protein: 5.3g 11%

Carbohydrates: 57.9g 19%

Dietary Fiber: 2.2g 9%

Sugars: 38g

Fat: 25.5g 39%

Saturated Fat: 11.4g 57%

Cholesterol: 94.4mg 32%

Vitamin A Iu: 7180.4IU 144%

Niacin Equivalents: 1.1mg 9%

Vitamin B6: 0.1mg 5%

Vitamin C: 2mg 3%

Folate: 16mcg 4%

Calcium: 155.9mg 16%

Iron: 2mg 11%

Magnesium: 25.6mg 9%

Potassium: 187mg 5%

Sodium: 669.1mg 27%

Thiamin: 0.1mg 9%

Calories From Fat: 229.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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