Comfort food and the holidays go together like my daughters and me. A perfect match meant to induce the most amazing feelings of love and happiness. But while comfort food’s effects last only as long as I can gobble it down, the aroma can last a lot longer and can make my home warm and comfortable smelling all day long. This Slow Cooker Pumpkin Cobbler, which I have been craving big time lately, leaves the smell of fall wafting through the house inviting warmth and holiday happiness throughout.
I remember walking into my grandmother’s house as a child, presents under the tree, the scent of pine mixing with the warm cinnamon apples on the stove. There would be a feeling of coziness as the flames flickered in the fireplace. Actually, what is really interesting is that I don’t remember a fireplace in her house, but I remember feeling very warm and invited. That is the feeling I think we all want to have in our homes all holiday season long, even if it is just us.
Now, this amazing Slow Cooker Pumpkin Cobbler Recipe have been salivating for!
- 3 eggs, slightly beaten
- Large can of pumpkin puree (29 oz)
- 12 oz evaporated milk
- 1 cup granulated sugar, or sugar substitute
- ¼ cup brown sugar
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- 1 tsp vanilla
- Butter Pecan Cake Mix, or golden vanilla
- 4 tbsp brown sugar
- ¾ cup melted butter
- ½ cup candied pecans
- In a large bowl, mix the eggs slightly, pumpkin puree, evaporated milk, sugars, cinnamon, ginger, salt and vanilla. Spray the slow cooker with cooking spray. Pour the mixture into a cooking s slow cooker and set on low for 3 hours. Top with the powdered cake mix, yes, the whole bag, and sprinkle with 4 tbsp brown sugar. Drizzle melted butter evenly over the top. It's OK if does not cover it all. Cook another hour on low if you do not see a solid crust. Dish out and add homemade whipped cream and pecans to top!
Here are a few tips on this one.
- Making homemade whipped cream is easy. I did add a pinch of cinnamon and and 1/2 tsp of vanilla to this batch to help bring out the pumpkin flavor!
- Candies pecans are so easy. In a saucepan, add 1/2 cup chopped pecans and ‘roast’ for about 3 minutes. In a small bowl, mix 1/2 TBSP brown sugar, a splash of vanilla, and a pinch of salt to help offset the sweetness. Pour it over the nuts and mix well, cooking on low for about 10 minutes. Lay on parchment paper to cool and then sprinkle them over the top of the Slow Cooker Pumpkin Cobbler! Super easy but it adds a little crunch to the dish!
- Leftovers can be saved in an airtight container. Simply reheat in the microwave 30 seconds at a time until warm throughout.
- I cut the sugar in the recipe by using a sugar substitute. The flavor stays the same and I feel better about indulging!
I love love love the holidays and the wonderful memories they create. Curling up after dinner with a bowl of Slow Cooker Pumpkin Cobbler while the kids and I watch classic movies is a must.