I have been under the weather the last couple of days and I am desperately craving something sweet, warm, and comforting. Before I became ill I had some beautiful pie pumpkins I had baked off and pureed in preparation of an upcoming Pumpkin Pie blog post. Well things changed a bit and I just don’t have the energy to go through the whole pie making rigmarole. Granted it would be worth every bit of effort, but not tonight, sadly.
I wanted some pumpkin pie like goodness to nourish me right on back to normal. I was able to slap some things together I had on hand in the pantry and came up with a Pumpkin Pie Cobbler. I know it sounds hokey, but it works! Enjoy the recipe and photos!
Quick Pumpkin Pie Cobbler
30oz of Pumpkin Puree (Canned or Fresh)
(2) 14 oz cans of Sweetened Condensed Milk (I had Fat Free on hand)
4oz of Butter, melted, preferable unsalted (I only had salted on hand)
1 box of Golden Butter or Butter Flavored Cake Mix
4 whole large eggs
2 tbs of Pumpkin Pie Spice
First, preheat the oven to 350 degrees and grease a 13×9 baking pan. Then combine puree, eggs, milk, and pie spices in a large bowl and mix well.
Pour pumpkin mixture directly into a well greased pan. Make sure you get all that good stuff!
Next, take the entire box of dry cake mix and sprinkle evenly over the top of the pumpkin mixture.
Finally, drizzle melted butter over the top as evenly as possible and pop the pan into the oven and bake for one hour.
When finished, the cobbler can be served right away. Serve with whipped cream or vanilla ice cream, if you are feeling particularly pathetic.