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Pumpkin Pie Cobbler

Amanda Finks
  • 65 minutes
  • Serves 12

INGREDIENTS

1

box refrigerated pie crust (2 rolled up pie crusts)

1 15 ounce can

pumpkin puree

1 12 ounce can

evaporated milk

3/4 cup

granulated sugar

2

large eggs

1 tsp

ground cinnamon

1/2 tsp

pumpkin pie spice

1/2 tsp

salt

1 14 ounce can

sweetened condensed milk

1/2 cup

all purpose flour

1/2 cup

granulated sugar

1/2 cup

cold unsalted butter (cut into 1/2 inch cubes)

Optional: vanilla ice cream or whipped cream