Slow Cooker Pumpkin Cobbler is an easy way to make dessert! Just put everything in the crockpot and walk away.
We are already more than halfway through October! Can you believe it? The weather has gotten cold here and it is way to early for that. I was hoping for a long, beautiful fall but am thankful that we don’t have For the third week of Crocktober, I made a Slow Cooker Pumpkin Cobbler. This pumpkin dessert would be perfect for the upcoming holidays. It is kind of like pumpkin pie without the crust.
Beat the eggs slightly and then add the pumpkin puree, evaporated milk, sugar, cinnamon, ginger and vanilla. Pour the mixture into a greased slow cooker. Top with the powdered cake mix and sprinkle with brown sugar. Drizzle melted butter evenly over the top.
Cook on low for 3-4 hours. After cooking this pumpkin dessert, I saw a tip from 365 Days of Slow Cooking. Karen said that you should place a double layer of paper towel over the top of the Crock Pot before adding the lid. Her trick keeps the condensation off of the dessert and gives a crispier top. I didn’t have an opportunity to try it before this post but I plan to the next time I make it!
Scoop the dessert into bowls. Top with whipped cream or ice cream and drizzle with caramel before serving.
Slow Cooker Pumpkin Cobbler Recipe
Slow Cooker Pumpkin Cobbler is an easy way to make dessert! Just put everything in the crockpot and walk away.
Ingredients
- 3 eggs
- 29 oz can of pumpkin puree
- 12 oz evaporated milk
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 15.25 oz butter pecan cake mix
- 4 tablespoon brown sugar
- 3/4 cup melted butter
Instructions
- Beat the eggs slightly.
- Add the pumpkin puree, evaporated milk, sugars, cinnamon, ginger, salt and vanilla.
- Pour the mixture into a greased slow cooker.
- Top with the powdered cake mix and sprinkle with brown sugar.
- Drizzle melted butter evenly over the top.
- Cook on low for 3-4 hours.
Nutrition Information:
Yield: 15 Serving Size: 1 gramsAmount Per Serving: Calories: 414Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 473mgCarbohydrates: 62gFiber: 2gSugar: 45gProtein: 6g
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Kelly Murray says
Can you prepare this the day before and reheat? If so, how do you recommend doing that?
Tonia Larson says
Hi Kelly,
Yes, you can prepare it the day before and reheat it. You can reheat it in the crockpot. Or put the Crockpot stoneware insert in the oven to reheat it (check your manual to make sure yours is oven safe https://www.crock-pot.com/on/demandware.store/Sites-crockpot-Site/default/Support-Show?cfid=help-and-how-to-use-oven-and-microwave-safety-faq) Or you can transfer the cobbler to a casserole dish and reheat it in the oven or even the microwave. If you transfer it, the topping will get a little mixed in but it will still be delicious!
Happy Thanksgiving!
~Tonia
Christi Layton Dillon says
Can I double the pumpkin cobbler and if so how do I cook it .. time high or low? Thank you… looking forward to trying this recipe.
Tonia Larson says
Hello Christi,
I would not recommend doubling it since you want the cake mix cobbler topping to cover the pumpkin layer. Doubling it would make for a thick pumpkin layer without being able to coat the “extra” layer with another cake mix topping.
Instead I would recommend making it into two crockpots. Or you can make it in two 9×13-inch casserole dishes and bake them 350˚F for 50-55 minutes.
Enjoy,
Tonia
Sandra Young says
Can’t find butter pecan cake mix, can I use spice cake and ground pecans?
Tonia Larson says
You can add pecans if you want to but it would also work with just the spice cake mix.
Bam says
In regard to Stephanie “Can i prepare this recipe in a pressure cooker?” The answer would be NO if you are really using the pressure cooker function. A pressure cooker needs at least 1 cup of loose liquid like water/broth to work.
If you are using the slow cooker function in a pressure cooker (like the Instant Pot) than the answer is YES, it will work, use the glass lid, not the regular pressure cooker lid.
BTW-the cobbler looks really good! I wrote down this recipe to try.
Thank you.
Bam
“Old but still cooking”
Stephanie L Marty says
Can i prepare this recipe in a pressure cooker?
Tonia says
Unfortunately, I’m not sure. I don’t have a lot of experience using pressure cookers but hope to start using mine more!