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Easy Thanksgiving Dessert

November 18, 2010 by madincrafts 12 Comments

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“Pumpkin pie is the essence of mediocrity. The very best pumpkin pie you ever tasted is practically indistinguishable from the very worst pumpkin pie you ever tasted.”  – Garrison Keillor
 
Thanksgiving dinner is enough work with going to the butter-cutting, ice watery trouble of making a perfectly flaky pie crust.  Especially if a down-home, radio show personality is just going to describe it as mediocre.  This year, try out this EASY recipe that combines all the pumpkin-y deliciousness of a pumpkin pie without the fuss and muss.  Basically, a jazzed up version of this dessert, Pumpkin Crunch Cobbler is an easy Thanksgiving dessert worthy of making year round.
 
 
Cast of Characters:  milk, eggs, sugar, butter, pure pumpkin (NOT PUMPKIN PIE FILLING), cinnamon, ginger, salt, pecans, and butter flavor cake mix. Most recipes like this will call for a yellow cake mix instead of butter flavor.  Don’t listen to those recipes. Listen to me.  You want the butter flavor cake mix.  For realz.
 
 
Combine the eggs, milk, sugar, pumpkin, and spices in a mixer or large bowl.  The original recipe calls for nutmeg and cloves too.  I didn’t have either, so I omitted both.  You can also substitute pumpkin pie spice for all 4 spices if you’re lazy. I don’t so much measure the spices when I add them.  I use the Rachael Ray dump-it-in-the-palm-of-your-hand-till-it-looks-like-the-right-amount method.  For recipes like this that aren’t really baking, it’s fine to do.
 
 
Mix.  Duh.
 

While the ingredients are getting combined and happy, preheat your oven and spray a 9×13 pan with cooking spray.

 
Let your basset hound clean the excess spray off of the floor.
 
Boy, I really know how to make a recipe post appetizing, don’t I?
 
 
Pour the pumpkin-y goodness into the pan.
 
 
Dump the butter cake mix evenly over the pumpkin and sprinkle with pecans.
 
 
Add the magic (aka melted butter).
 
Bake for one hour and bask in the deeeelicious aroma emanating from the oven.
 
 
 
Top each helping of the dessert with whipped cream or ice cream. I consumed this particular helping for breakfast with a strong cup of coffee. Don’t judge me.
 
Pumpkin Crunch Cobbler
2018-10-20 10:20:46
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5280 calories
672 g
954 g
274 g
63 g
110 g
1798 g
4996 g
230 g
6 g
146 g
Nutrition Facts
Serving Size
1798g
Amount Per Serving
Calories 5280
Calories from Fat 2387
% Daily Value *
Total Fat 274g
421%
Saturated Fat 110g
551%
Trans Fat 6g
Polyunsaturated Fat 47g
Monounsaturated Fat 99g
Cholesterol 954mg
318%
Sodium 4996mg
208%
Total Carbohydrates 672g
224%
Dietary Fiber 27g
110%
Sugars 230g
Protein 63g
Vitamin A
1435%
Vitamin C
34%
Calcium
132%
Iron
77%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 c. milk
  2. 3 eggs
  3. 1 c. sugar
  4. 1 tsp cinnamon
  5. 1 tsp ginger
  6. 1 tsp nutmeg
  7. 1/8 tsp ground cloves
  8. 1/2 tsp salt
  9. 1 (15 oz.) can of pure pumpkin
  10. 1 (18.5 oz.) butter flavor cake mix
  11. 3/4 c. butter, melted
  12. 3/4 c. chopped pecans
Instructions
  1. Combine milk, eggs, sugar, spices, and pumpkin.
  2. Pour into a greased 9x13 pan.
  3. Sprinkle cake mix over pumpkin mixture.
  4. elt butter and drizzle over cake mix.
  5. Sprinkle chopped pecans over all.
  6. Bake at 350 for one hour.
beta
calories
5280
fat
274g
protein
63g
carbs
672g
more
Mad in Crafts http://madincrafts.com/

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Filed Under: Dessert, Fall Entertaining and Recipes Tagged With: cobbler, dessert, holiday, pumpkin, recipe, Thanksgiving

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Comments

  1. Emily @ LaForce Be W says

    November 18, 2010 at 5:28 pm

    We make this at our house and love it!!! It is one of my husband's favorites!! I'm sure it will be making an appearance this year 🙂 http://www.laforcebewithyou.com

    Reply
  2. Jennifer says

    November 18, 2010 at 5:36 pm

    This looks AMAZING! Bookmarking to try later.

    Reply
  3. Leah says

    November 18, 2010 at 6:09 pm

    i'm dying laughing at this post..because you really did make it with pumpkin! our recipe calls for sweet potatoes…which my husband HATED..so his mother made it and called it "pumpkin crunch" and he raved and raved and LOVED it…..then we revealed it really had sweet potatoes..now i swear sweet potatoes are his favorite veg!

    Reply
  4. April says

    November 18, 2010 at 6:16 pm

    Sound like a fantastic breakfast to me!!!

    Reply
  5. Cassie says

    November 18, 2010 at 7:10 pm

    Oh My Goodness!!This looks amazing!I am totally going to try it…I LOVE magic!!!!!=)

    Reply
  6. Laurie says

    November 18, 2010 at 7:36 pm

    Yummy, yummy! I love this – and I'm going to make it next week. And don't judge me – I just might sit down and eat a bunnnnch of it myself w many cups of coffee! Hey – mental health is important right?! Thanks so much for sharing the how-to!

    Reply
  7. judean says

    November 18, 2010 at 8:50 pm

    yum. and lol at the dog!

    Reply
  8. Kelli @ RTSM says

    November 19, 2010 at 5:26 pm

    I made something similar to this last week. I don't think I used enough butter though because in some places the cake mix was too dry. It was still yummy though:)

    Reply
  9. Sheri says

    November 25, 2010 at 3:00 pm

    In the oven right now…be back later to let you know how it was :)Thanks !

    Reply

Trackbacks

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