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Pumpkin Crunch Cobbler

Rated as 5 out of 5 Stars

"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
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 57.9 5.3 94 669 Full nutrition

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Thank you for being the only pumpkin dump cake using milk instead of evaporated milk. I wasn't going to run out during a thinderstorm. Because I know my crew I didn't add nuts because I am th...