Desserts of Death: Pumpkin Cobbler

Ingre­di­ents!

2 cans pure pumpkin

1 can evap­o­rat­ed milk

3 eggs

¹⁄₄ cup brown sugar

1 cup reg­u­lar sugar

1 tbsp. vanil­la extract

2 tsp. cinnamon

1 tsp. nutmeg

1 spice cake mix

¹⁄₃ cup chopped pecans

Option­al: Whipped cream or Cool Hwip or canned whipped cream like Reddiwip.

Tools!

Slow cook­er

 

Directions

 

Put the pure pump­kin, evap­o­rat­ed milk, eggs, brown sug­ar, gran­u­lat­ed sug­ar, vanil­la extract, cin­na­mon, and nut­meg in the slow cooker.

 

Stir, scrap­ing sides and bot­tom of the crock, until every­thing is well-blended.

 

Pour the spice cake mix on top. Don’t mix it in! Just brush it around gen­tly with your fin­gers until it’s spread out nice and lev­el on top.

 

Slice the stick of but­ter up and arrange the but­ter pat­ties even­ly on top the cake mix.

 

Final­ly, sprin­kle the chopped pecans on top.

 

Cook on high for 3 to 4 hours. To serve, just spoon it out into bowls; top with whipped cream if you like.