Pumpkin Cobbler


I have to admit that when I think of “cobbler”, pumpkin doesn’t jump to the top of the list. But here we are with a recipe. It was interesting enough that I decided I needed to try it. Plus, the recipe was shared on the Woodford Reserve Facebook page, and called for a little bit of Woodford as part of the recipe, so that motivated me to try it as well. 

But then, sadly, I didn’t even use any Woodford. Long story short, being out of town when I made this and opting to not go buy a new bottle of Woodford (and not seeing it at the one store I went to) I used some Jack Daniels instead. Twice as much in fact. Not because I was switching the types but after putting in the amount it called for — 1 teaspoon — it seemed like not very much. Plus I knew that the actual alcohol would disappear during baking, leaving the taste, so I figured, why not?  In the end, I couldn’t taste the Jack. I’m sure it added a little something but it wasn’t noticeable. I think it could easily be left out and it wouldn’t change the dish. 

I felt this turned out very well and everyone that ate it thought it was great. There was only a little bit left out of the 9×13 pan (granted there were 11 of us). It was a little hard to get a good picture as the top turned a very nice golden brown color which blended right in with the dark orange bottom. 

Regardless, this is going on the list to make in the future. 

  • 1 (30 ounce) can pumpkin
  • 1 (12 ounce) can evaporated milk
  • 1 cup brown sugar
  • 4 eggs
  • 1 teaspoon Woodford Reserve
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 box white or yellow cake mix
  • 1 1/2 sticks of butter, melted
  • Chopped pecans (optional)

Preheat oven to 350 degrees. Mix all ingredients except for cake mix, butter and pecans. Pour into a greased 9×13 pan (or eight 7 ounce ramekins). 

Sprinkle dry cake mix over the top. Drizzle with the melted butter. 

Bake at 350 degrees for 1 hour (9×13) or 40 minutes (ramekins). If using chopped pecans, sprinkle on top during the last 10 minutes of baking. 

Serve warm. It went well, believe it or not, with vanilla ice cream. 

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