Ingredients
Scale
- 1 can (15 oz) pumpkin puree (not pie mix)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 2 to 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15–16 oz) yellow or spice cake mix
- 3/4 cup (12 tbsp) unsalted butter, cold and sliced thin OR melted
- 1/2 to 3/4 cup chopped pecans (optional)
Instructions
- Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Make filling: In a bowl, whisk pumpkin puree, eggs, both sugars, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth. Pour into pan.
- Add dry mix: Sprinkle cake mix evenly over the filling. Do not stir.
- Add butter:
- Crisp top: Dot the surface with thin slices of cold butter, covering as evenly as possible.
- Softer cobbler top: Drizzle melted butter evenly over the dry mix.
- Add nuts (optional): Sprinkle pecans over the top.
- Bake: 45–60 minutes, until the edges are set, the center has a slight jiggle, and the top is golden with no large dry patches. Metal pans brown faster; glass may need a few extra minutes.
- Cool: Rest 20–30 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
- Pumpkin pie mix: If using 30 oz pie mix, reduce granulated sugar to 1/4 cup and skip added spice.
- Dairy-free: Swap evaporated milk for full‑fat coconut milk; use plant‑based butter.
- Gluten-free: Use a GF yellow cake mix and add 5–10 minutes if needed for browning.
- Avoid soggy spots: Distribute butter evenly and don’t underbake; look for a steady but slight center jiggle.
- Storage: Refrigerate covered up to 4 days. Reheat at 350°F for 8–10 minutes to refresh the top. Freeze up to 2 months; thaw in the fridge, then warm.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American