All Homemade Pumpkin Cobbler
I remember this cobbler from a place I worked in college years ago. I knew the basics that it had a filling and crust on top but didn't know the recipe. I found this recipe that was from a Gooseberry Patch cookbook (which I adore!!) and it sounded perfect except it called for a cake mix. Let me preface that my lean towards the homemade vs convenient stemmed from my husband's favorite show, How It's Made. He could watch this and shows like it (How do they do it, Factory Made, etc) day in and day out. During my pregnancy we were watching one of these shows andI don't recollect what brand it was but the amount of chemicals put into the product just completely grossed me out and I swore if I could do homemade I would. To be honest and real I am not the person that sends back a dessert at a restaurant if I know it has some chemical, nor am I the person who doesn't eat fast food from time to time, or the person that refuses to let my child eat anything processed. When it comes to food I believe moderation is key always. We strive to eat homemade and real foods the majority of the time and not feel guilty when we don't. But in that same breath there are some products I haven't used in years, one of which is boxed cake mixes. This does mean that I usually do a trial run on my son's birthday cakes because I have had some major failures. This was the first time I was attempting to not only tweak but combine two recipes and it was for my in-laws so I was a bit nervous. Granted my father and mother in law are about the most loving and supportive people around and would have at least tasted it had it been awful to be nice but thankfully this turned out amazing!! The trick is the butter so don't skimp on that! Filling - almost exactly like the filling found in this recipe but without eggs. To be honest I just completely forgot but it came out so perfect it was obvious that they weren't vital.
1 pint jar canned pumpkin (or 15 oz can)
1can sweet and condensed milk (I used eagle brand)
1 cup sugar (I did 3/4 c white and 1/4 cup brown and will probably do half and half next time)
1/8 teaspoon salt
1 tsp ground ginger
1 tbs ground cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin spice
1 tablespoon vanilla extract
1 serving of homemade yellow cake mix using this Yellow Cake Mix but I only used 2 tbs butter and I sifted it... or you can use 1 package yellow cake mix
1 cup melted butter
1 - 1 1/2 cups chopped nuts (I used pecans)
2 tbs brown sugar
Combine filling ingredients and pour into a 13x9 baking dish (I used corningware and it was perfect). Sprinkle cake mixture on top and drizzle melted butter all over like it is going out of style! Bake for 25 minutes at 350 degrees. Sprinkle nuts and brown sugar and bake an additional 30 minutes until topping is golden brown.
Top with homemade whipped cream, vanilla ice cream, or just eat plain. It is amazing!!!