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Pumpkin Crunch Cobbler

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"A new use for canned pumpkin and great for Thanksgiving (or any time of the year)."
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1 h 15 m servings 470 cals
Original recipe yields 10 servings (1 9x13-inch pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
  3. Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts

Per Serving: 470 calories; 25.5 g fat; 57.9 g carbohydrates; 5.3 g protein; 94 mg cholesterol; 669 mg sodium. Full nutrition

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