Pumpkin treat easy, delicious


November 15, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Ada Caruso of Bordentown, N.J., was looking for a recipe for a pumpkin cobbler. Michele Haas of Baltimore sent in a recipe that was handed down to her by her mother. Haas said she particularly enjoys making this recipe in the fall and winter months.

I found that her cobbler was a snap to make, thanks to the fact that the bottom and top layers used a cake mix. It was delicious served warm right out of the oven with a scoop of vanilla ice cream.

It tasted almost as good the next day, after it had been refrigerated. This cobbler is a nice alternative to a traditional pumpkin pie, and there is no crust to worry about.

Pumpkin Cobbler

Serves 12 to 14


one 18.25-ounce box yellow cake mix (set aside 1 cup to use in topping)

1/2 cup margarine, melted

1 egg


1 cup yellow cake mix

1/2 cup sugar

1/4 cup margarine

1/4 cup chopped nuts (optional)


one 28-ounce can pumpkin puree

3 eggs

1/3 cup milk

1/2 cup brown sugar

1/2 cup white sugar

2 teaspoons cinnamon

Preheat oven to 350 degrees. Make bottom layer by mixing ingredients to fully combine. Press into a greased 9-inch-by-13-inch pan. Combine topping ingredients, except the nuts, into fine crumbs and keep cold.

Mix all filling ingredients with an electric mixer on low until fully combined. Pour over bottom layer. Sprinkle topping over all. Top with chopped nuts, if desired.

If using a metal pan, bake at 350 degrees for 45 to 50 minutes. If using a glass pan, bake at 350 degrees for 15 minutes, then turn down oven to 325 degrees and bake for an additional 35 minutes.

Per serving (based on 14 servings): 364 calories, 5 grams protein, 13 grams fat, 3 grams saturated fat, 58 grams carbohydrate, 3 grams fiber, 61 milligrams cholesterol, 330 milligrams sodium


Adrienne Galvez of Kelso, Wash., is looking for a recipe that she has lost for rice pudding that is made in a slow cooker.

Dorothy Brown of Baltimore would like to have a recipe for a flourless chocolate cake.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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