This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!

holly
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.

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  • Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.

  • Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

Cook's Note:

If doubling recipe for a 9x13 inch square pan, double everything but only use 3 eggs and the whole 12-ounce can of evaporated milk.

Nutrition Facts

408 calories; protein 7g 14% DV; carbohydrates 59g 19% DV; fat 16.9g 26% DV; cholesterol 92.3mg 31% DV; sodium 655.5mg 26% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2012
All of the flavor of a traditional pumpkin pie with all of the spices and just a hint of citrus from the orange extract. The filling firms up enough after cooling a bit that you can cut it into squares to serve. The filling is creamy and the top of the cobbler is a soft and buttery crumble just delicious. The recipe doesn't say whether to cool or how to serve. I served it warm with a little whipped cream sprinkled with pumpkin pie spice. Thanks Holly thumbs up on this one it's a keeper and I wouldn't change a thing! Read More
(36)

Most helpful critical review

Rating: 1 stars
12/02/2015
Under the very top crust was raw powdery cake mix. Read More
(1)
61 Ratings
  • 5 star values: 43
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/19/2012
All of the flavor of a traditional pumpkin pie with all of the spices and just a hint of citrus from the orange extract. The filling firms up enough after cooling a bit that you can cut it into squares to serve. The filling is creamy and the top of the cobbler is a soft and buttery crumble just delicious. The recipe doesn't say whether to cool or how to serve. I served it warm with a little whipped cream sprinkled with pumpkin pie spice. Thanks Holly thumbs up on this one it's a keeper and I wouldn't change a thing! Read More
(36)
Rating: 5 stars
12/09/2013
This is delicious as is no alterations needed....unless at high altitude then it does need to cook an extra 10-15 min. This is a really rich dessert! This desert is so good and calorie rich that I thought it would be a good idea to share it. WRONG! My husband threatened to leave me for giving all HIS cobbler away. Now making another for him. Read More
(21)
Rating: 5 stars
11/17/2013
I used this recipe for a contest at work and came in first place. My whole family loved it too. Read More
(18)
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Rating: 5 stars
12/15/2013
I took this to a dinner party last night. It was such a big hit. When I told my husband I was making a pumpkin cobbler he turned up his nose. On the way home he could not stop talking about how good it was. Thank you for this recipe. Our friends know that when they ask me to bring something I will find something out of the normal everyday offerings. Read More
(8)
Rating: 5 stars
10/01/2014
Sue no you do not mix the cake mix according to the box. If you did how would you "sprinkle" it on top. Excellent recipe. My husband doesn't like orange flavored anything so I used vanilla extract. Read More
(6)
Rating: 5 stars
10/23/2013
Excellent! I made it exactly to the recipe but I had to bake it for about an hour and 15 minutes (I'm at high altitude) It was SO easy!! I don't think I would change a thing except add some fresh whipped cream on top. I didn't have any on hand because I was just "experimenting" with this recipe. My whole family loved it teenagers 21 year old and adults! Read More
(5)
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Rating: 5 stars
10/09/2014
Delicious! I used a can of sweetended condensed milk instead of the sugar and milk combo and added everything else. Simply awesome! Read More
(5)
Rating: 5 stars
10/01/2014
This has been one of my favorites for years. Everyone loves it and i start to crave this in the fall. Really good with pecans on top and for the spice i use Chinese 5 spice a little touch of heat with the sweet. Read More
(4)
Rating: 5 stars
10/05/2014
SO good!!! The first time I made this recipe I had all the ingredients except for the yellow cake mix so I used what I had - a spice cake mix. I did cut back on the spices (because of the similar flavors in the spice cake mix) and it turned fantastic! It was a huge hit at our gathering. The next time I made it exactly as written with the yellow cake mix and it was super yummy too. Love it both ways! Thanks for such a great recipe. Even better with some fresh whipped cream on top! Read More
(3)
Rating: 1 stars
12/02/2015
Under the very top crust was raw powdery cake mix. Read More
(1)