Last night was my daughter's High School Homecoming dance. Before the dance a bunch of the kid's and their parents came by our house to have dinner, get ready together and take pictures before the dance.
I have been wanting to try this Pumpkin Cobbler recipe for a long time, so I thought this would be the perfect opportunity since it was a cold, fall evening. I'm so glad I finally made this because it was so delish. It basically tastes like pumpkin pie, but the crust is on the top. I received lots of compliments and requests for the recipe so I will definitely be making this one again and again! We had about 50 people show up - it was a little crazy, but so much fun. Enjoy!
Pumpkin Cobbler
1 large can Libby's pure pumpkin (or two small cans)
12 oz. can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
1 T cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 box yellow cake mix
3/4 cup butter, melted
1 cup chopped pecans (optional)
Mix first 8 ingredients and pour into a well-greased 9 x 13 inch baking pan. Sprinkle cake mix on top, then pecans. Drizzle with butter and bake at 350 degrees for 50 minutes or until set. The cobbler does need to set up a couple of hours before serving. Top each serving with whipped topping and enjoy!
