Tuesday, October 21, 2008

Pumpkin Cobbler with Custard

OH MY, yumm-ie is all I have to say! This is an YF original inspired from a dessert I had a few years ago. For those of you old Farkle friends, I put this in the Farkle cookbook too but I have modified/improved it just a bit. Perfectly delish, fall dish!

Pumpkin Cobbler with Custard Topping and Caramel Drizzle

Large can of Easy Pumpkin Pie Mix, ready for baking or follow recipe on back of regular pumpkin for “2 pie” directions.
Reserve 2 TBL for custard topping.

Layer pumpkin on the bottom of greased 9x13 baking dish.
Sprinkle ¾ box Yellow Cake Mix on top, sprinkle with water
1 ½ Cup Graham Cracker Crust
1 stick melted Butter for top

Bake 350* 30-35 minutes.
While baking prepare custard and caramel sauce.

Custard Topping:
2 C. Whipping Cream – whipped until thick then add the following until very thick.
1 Pkg Instant Vanilla Pudding
1/4 Cup Milk
2 TBL Pumpkin
½ tsp Cinnamon

Chill until ready to serve. When cobbler is out of the over let sit for a few minutes to cool slightly then serve with dollop of pumpkin custard and caramel drizzle (Buttercream Syrup) and whipped cream.

4 comments:

Amie said...

I made this tonight for a Halloween party and it was a HUGE hit! Thank you. It was delicious!

Natalie Jane said...

Just added this to my sidebar.

Unknown said...

Hi

I was hopnig to make this today for an early THanksgiving treat! Couple of questions:

How much water do I sprinkle on the cake mix? (as per cake box??)

How much is a stick of butter? (one cup/250g?)

Thank you! I am so excited I came across your page... so many delicious things I want to try!!

Cheers!
Jillian

Unknown said...

Hi

I was hopinh to make this today for an early Canadian Thanksgiving treat! Couple of questions:

How much water do I sprinkle on the cake? (As per cake box??)

How much is 1 stick of butter? (one cup/250g?)

THanks! So excited I came across your page... so many delicious things to try!!

Cheers!
Jillian