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.
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.