Pumpkin Cobbler

Pumpkin Cobbler

Community Classics .
Edited on Nov 14, 2005

This is a different variation on the pumpkin cobbler, it's more like a "baked" pudding. It is so rich! Everyone will love it! Serve in "small" helpings.....they can always get seconds.


1 29oz can of Libby's 100% pure Pumpkin
6 eggs at room temperature
2 cans of Carnation Sweetened Condensed Milk
1 package of Spice Cake Mix
1-1/2 cup of chopped Pecans
2 sticks of butter
1 cup of brown sugar


Mix: Pumpkin, eggs, brown sugar, cake mix, 1 Cup pecans, and 1 can of milk.

Melt: One stick of butter in a 9 x 13 pan. Make sure the pan is fully coated with the butter.

Pour: The first mixture into the pan.

Bake: 350 degrees for 40-60 minutes. {Depends on your oven & how “moist” you it to be.}

Remove: From oven and “Poke” holes in top of “cobbler”.


Melt: The other stick of butter and add the other can of milk and 1/2 Cup pecans, and mix together.

Pour: This mixture over the top when it comes out of the oven.

Serve Warm.
Top with either cool whip, whipped cream or even ice cream. It's also good with just the "sauce".

Not a NESTLÉ®-tested recipe.

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