Recipes for "cobbler"

1. Preheat the oven to 400 degrees F. Grease a 9-12 inch pie plate or 9×13 inch baking dish with butter.

2. In the bottom of the baking dish, combine the blackberries, honey, lemon juice, vanilla, cornstarch, lavender (if using) and salt. Toss well to combine.

3. In a medium bowl, combine the flour and baking powder. Add the butter and toss together. Add the buttermilk and honey, and mix until just combined, adding more buttermilk if needed. Fold in the cream cheese.

4. Roll the dough out into a 1-inch thick circle or rectangle (depending on your baking dish) and cut into 12-16 biscuits. Place the biscuits over the berries. Brush each biscuit with buttermilk and sprinkle with coarse sugar.

5. Transfer to the oven and bake 40-45 minutes or until the strawberries are bubbling and the biscuits golden brown. Serve warm with a scoop of ice cream, if desired.

1. Preheat the oven to 375° F.

2. In a 9×13 inch baking dish toss the peaches and blackberries with 1/4 cup brown sugar, maple syrup, and butter. Bake for 10 minutes.

3. To make the batter. Stir together the flour, 3/4 cup brown sugar, baking powder, ginger, cinnamon, and salt. Add the milk, candied ginger pieces, and vanilla. Mix until just combined.

4. Pour the batter over the peaches and blackberries, do not stir. Bake 50-55 minutes, until the center is just set and the edges begin to brown.

5. Serve the cobbler warm or at room temp with ice cream. Enjoy!!

1. Preheat the oven to 375° F. Drop the butter into a 9×13 inch baking dish and place the dish in the oven to melt, about 10 minutes.

2. To make the batter. Stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, and salt. Add the milk and vanilla, mix until just combined.

3. In a bowl, toss the peaches with 1/4 cup brown sugar and the maple syrup.

4. Layer half of the peaches over the melted butter. Then, pour over the batter, do not stir. Layer the remaining peaches over the batter. Bake 50-55 minutes, until the center is just set and the edges begin to brown.

5. Meanwhile, mix the butter and maple together in a pan. Boil 2 minutes, then remove from the heat.

6. Serve the cobbler warm or at room temp with ice cream and maple butter drizzled on top.

1. Preheat the oven to 400 degrees F.

2. To make the biscuits. In a food processor, combine the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.

3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 18-20 smaller biscuits using a 1 1/2-2 inch circle cookie cutter (or just cut into similar size squares). Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.

4. Meanwhile, make the filling. In a 10-12 inch baking dish, toss together the peaches, brown sugar, cornstarch, bourbon (if using), and vanilla.

5. To make the crumble. Combine the flour, brown sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the peaches.

6. Remove the biscuits from the freezer, brush with melted butter, and sprinkle with cinnamon sugar. Arrange the biscuits on top of the peaches/crumble. Place the dish on a baking sheet. Bake for 50-55 minutes, until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.

1. Preheat the oven to 400 degrees F.

2. Add 4 tablespoons butter to a 12-inch oven-safe skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, stir often, about 3-4 minutes. Remove from the heat and add the peaches, 1/2 cup brown sugar, bourbon – if using, and vanilla, tossing to combine. Transfer to the oven and bake 10-15 minutes. Reduce the oven to 375 degrees F.

3. Meanwhile, in a large bowl, whisk together the flour, ground pecans, baking powder, cinnamon, and the remaining 1/2 cup brown sugar. Add 1 stick melted butter and the milk, mix until just combined. Remove the peaches from the oven and dollop the batter over the peaches. Dust with cinnamon sugar.

4. Transfer to the oven and bake for 25-30 minutes, or until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.

1. Preheat the oven to 375 degrees F.

2. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 1 minute, then gradually whisk in the broth until smooth. Add the broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.

3. Remove the bay leaves and discard. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 10 minutes or until the mixture has thickened. Remove from the heat and transfer the mix to a medium size casserole dish.

4. Make the biscuits. In a mixing bowl, combine the flour, baking powder, parmesan, and pepper. Add the butter and toss with the flour. Add the buttermilk, and mix until just combined, adding more buttermilk if needed.

In a mixing bowl, combine the flour, baking powder, parmesan, and pepper. Add the butter and toss with the flour. Add the buttermilk, and mix until just combined, adding more buttermilk if needed.

5. Roll the dough out into a 1 inch thick rectangle and cut into 6 biscuits. Place the biscuits on top of the broccoli casserole. Brush each with buttermilk. Transfer to the oven and bake until the broccoli is bubbling and the biscuits are golden brown, 25-30 minutes. Top with fresh thyme and enjoy!

1. Preheat the oven to 425° F. Line 2 muffin tins with paper liners, alternating each to leave space for the muffins to bake.

2. In a bowl, mix the peaches, brown sugar, cinnamon (if using), butter, and vanilla. Spoon 2 teaspoons of the peaches into each muffin cup. Bake 10 minutes, until the sauce is bubbling up around the peaches.

3. Meanwhile, make the batter. In a bowl, whisk together the melted butter, brown sugar, yogurt, and eggs. Add the flour, baking powder, and salt. Mix until fully combined. Mix in 1/4 cup to 1/3 cup of the peaches into the batter. Let sit for 5-15 minutes to allow the batter to rest.

4. Remove the peaches from the oven and divide the batter among muffin tins, filling to the top. Spoon over the remaining peaches, gently swirling them on top of each muffin. If you still have batter in the bowl, you can add 1-2 teaspoons of batter to the top of each muffin. Bake for 8 minutes, turn the oven down to 350° F. and continue baking another 20 to 30 minutes, until the center is set and the edges begin to brown. Some of the sugars will caramelize.

5. Let the muffins cool for 5 minutes, and pop them out with a butter knife. Enjoy!!

Preheat the oven to 350 degrees F (175 degrees C).

Arrange peach slices in a 9-inch round baking dish. Pour about half the reserved peach juice on top; discard remaining juice. Beat egg, flour, and sugar in a bowl until combined; pour over peaches. Drizzle melted butter over the flour mixture.

Bake in the preheated oven until golden brown, about 45 minutes.

Preheat oven to 375 degrees F (190 degrees C). Pour butter into an 8-inch square baking dish.

Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches.

Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes.

Gather the ingredients.

Make crust: Sift together flour, 3 tablespoons sugar, and salt in a medium bowl. Work in shortening with a pastry blender until mixture resembles coarse crumbs.

Whisk together egg and cold water in a small bowl. Sprinkle over flour mixture; work with hands to form dough into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Roll out 1/2 of the chilled dough to 1/8-inch thickness.

Place in a 9x13-inch baking dish, covering the bottom and halfway up the sides. Bake in the preheated oven until golden brown, about 20 minutes.

Make filling: Mix peaches, orange juice, and lemon juice in a large saucepan. Add butter and cook over medium-low heat until butter is melted.

Stir together sugar, cornstarch, cinnamon, and nutmeg in a bowl; mix into peach mixture until combined. Pour into baked crust.

Roll remaining dough to 1/4-inch thickness. Cut into 1/2-inch-wide strips.

Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, then drizzle with melted butter.

Bake in the preheated oven until top crust is golden brown, 35 to 40 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Stir together Bisquick mix, milk, and nutmeg in an ungreased 8x8-inch baking dish until batter is smooth.

Stir in melted butter until blended.

Stir together peaches and sugar in a large bowl until combined; spoon over batter.

Bake in the preheated oven until golden, 50 to 60 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.

Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.

Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.

Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.

Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

In a large mixing bowl, combine the whole pitted cherries, sugar, lemon juice, cornstarch, and salt and stir to coat. Spread the cherries into a 9x13-inch baking dish and set aside.

If you are using frozen cherries, you can put the dish in the preheating oven to defrost them a bit while you make the cobbler topping.

In a medium mixing bowl, combine the flour, baking powder, sugar, lemon zest, and salt and whisk with a fork. Using your hands or a pastry blender, work the butter into the dry mixture until it becomes coarse, sandy, and well incorporated.

Whisk the milk and vanilla together in a measuring cup, and using a fork, work the liquid into the dry mixture until you get a thick batter—it should resemble something between biscuit dough and pancake batter.

Using a levered ice cream scoop or a large spoon, drop large scoops of the batter on top of the cherries. Make about 9 mounds of batter over the top of the cherries; they won’t completely cover the cherries but that’s okay. As it bakes, the dough will puff and spread out. Sprinkle about 2 tablespoons of sugar over the top of the batter.

Bake the cobbler in the preheated oven for about 40 minutes, or until the topping is golden brown and the cherry juices are bubbling throughout. (If you're using frozen fruit, expect to bake an additional 15 minutes).

Serve the cobbler warm with vanilla ice cream. This cobbler is best the day it is made, but leftover servings can be reheated in the microwave for about 1 minute. Store any leftover cobbler in the pan covered with plastic or in an airtight container in the refrigerator.

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Preheat oven to 350°F (175°C).

In a large bowl, combine 3/4 cup white sugar, plums, instant tapioca, orange zest, and cinnamon. Place the fruit mixture in a 2-quart casserole.

In a medium bowl, combine the remaining 2 tablespoons of sugar, flour, baking powder and salt. Cut the butter in with a fork, pastry blender, or your (clean) hands until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened (do not overmix).

Drop the batter in large spoonfuls onto the fruit mixture. Bake for 35 minutes, until the cobbler topping is nicely browned and the filling is bubbly.

Serve with whipped cream (optional).

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Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.

Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.

Bake at 350 degrees F (175 degrees C) for 55 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off skins.

Cut peaches into wedges, and place in either a deep 10-inch pie plate or a 2-inch-deep 2-quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover dish with foil.

Bake in the preheated oven 15 minutes, or until peaches are hot and bubbly.

Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together.

Remove hot peaches from oven, uncover, and drop heaping tablespoons of dough over peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.

Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Preheat the oven to 275 degrees F (135 degrees C). Place butter in a 9x13-inch baking dish and set it on the oven rack to melt.

Mix together flour, sugar, and baking powder in a medium bowl. Stir in milk.

Remove the baking dish from the oven as soon as butter is melted. Pour batter into the dish, but do not stir. Pour fruit evenly into the pan and do not stir.

Increase oven temperature to 350 degrees F (175 degrees C). Bake until fruit is bubbling and cobbler is golden on top, 50 to 60 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.

Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.

Bake in the preheated oven until cobbler is bubbling, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Pour melted butter into the bottom of an 8-inch square baking pan. Mix sugar, self-rising flour, and milk together until moistened; pour mixture over butter. Don't be tempted to stir. Spread blackberries evenly over batter.

Bake in the preheated oven until the top is golden brown and the cobbler is bubbling, about 45 minutes.

Preheat the oven to 400 degrees F (205 degrees C). Grease a 2-quart baking dish.

Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.

Sift flour, sugar, baking powder, and salt together. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs; stir in cream. The mixture should be fairly soft. Spoon on top of berries.

Bake in the preheated oven until cobbler is golden brown and filling is bubbly, about 25 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Pour peaches into a 9x13-inch baking dish.

Sprinkle cake mix on top and pour melted butter all over.

Bake in the preheated oven until top of cobbler is golden brown, about 50 minutes.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Place butter in the bottom of a 9x13-inch baking dish and place in the oven to melt.

When butter is melted, add chicken in a single layer over the butter. Top evenly with frozen veggies.

Stir together biscuit mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and veggies. Spread lightly and evenly over the top of the  mixture but do not stir.

Whisk together soup and stock in a second bowl until smooth. Pour over biscuit mix but do not stir.

Bake in the preheated oven uncovered until very golden brown and only very slightly jiggly in the center, about 45 minutes.

Sprinkle parsley over the top if desired and let stand for 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Place butter in an 8-inch, square baking dish.

Melt butter in the preheating oven, about 5 minutes. Remove from oven.

Meanwhile, mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter in the baking dish. Scatter blueberries over batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.

To make the filling: Mix sugar and cornstarch together in a large saucepan. Stir in rhubarb and water. Bring to a boil; cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.

To make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.

Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.

Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place butter into an 8-inch square baking dish and set in the oven to melt while it preheats.

Sift flour, 3/4 cup sugar, and 1 ½ tablespoons cocoa together into a medium bowl. Stir in milk and vanilla until smooth.

Stir remaining 1 cup sugar and 1/4 cup cocoa powder together in a small bowl.

Remove the baking dish from the oven. Pour flour-sugar mixture over melted butter, then sprinkle sugar-cocoa mixture over top. Slowly pour boiling water over everything.

Bake in the preheated oven until set, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.

Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.

Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.

Pour melted butter into a Dutch oven. Pour batter over the melted butter.

Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.

Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

Grease a 9x13-inch baking dish with cooking spray.

Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent and softened, about 4 minutes. Add the garlic and thyme, and cook, stirring constantly, until fragrant, about 1 minute.

Add the butter, stirring constantly to melt. Add the flour and cook, stirring constantly, until it has adhered to the mixture and no clumps remain, about 2 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Gradually add the broth, about 1 cup at a time, whisking constantly until thickened and smooth, about 4 minutes. Whisk in the heavy cream, salt, and pepper until incorporated.

Stir in the mixed vegetables and chicken. Remove from the heat. Transfer to the prepared baking dish. Set aside.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Whisk together the flour, baking powder, sugar, garlic powder, baking soda, and salt in a medium bowl until combined. Toss in the cold butter pieces and cut in with a pastry cutter or fork until crumbly and the butter pieces are pea-sized.

Stir in the buttermilk and cheddar cheese until no pockets of dry flour remain, using your hands if needed.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Drop 12 (1/4-cupfuls) of dough evenly on top of the chicken mixture in the baking dish.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Bake until the biscuits are golden brown, a toothpick inserted in biscuit centers comes out clean, and the cobbler is bubbly, 25 to 30 minutes. Rotate the pan from front to back halfway through the bake time.

Remove from the oven and let cool for about 5 minutes.

Simply Recipes / Ciara Kehoe

While cobbler bakes, stir together the melted butter, Old Bay seasoning, and garlic powder. Brush the warm biscuit topping with the butter mixture and serve hot.

Store leftovers in an airtight container for up to 3 days.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

While the oven preheats, place the butter in a 9x13-inch baking dish. Place the dish on the middle rack and bake until the butter is melted, about 10 minutes.

Once the butter has melted, carefully remove the baking dish from the oven. Brush the melted butter all over the bottom and up the sides of the dish.

Arrange the shredded chicken and frozen vegetables in an even layer over the butter, but do not stir together.

In a medium bowl, whisk together the cornbread mix, milk, and cheese until smooth. Pour the cornbread mixture over the chicken and vegetables, gently spreading it into an even layer, but do not stir it together.

In the now-empty medium bowl, whisk the cream of chicken soup, broth, mustard, and salt until smooth. Pour it evenly over the cornbread mixture, spreading to cover as much of it as possible, but again, don't stir it together. Cover the dish with foil.

Bake the cobbler until it’s bubbling around the edges, about 30 minutes. Remove the foil and continue baking until the top is golden brown, about 30 more minutes. Garnish with fresh thyme, if desired, and serve immediately.

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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix self-rising flour, sugar, and milk together in a bowl until well combined and no lumps remain.

Pour melted butter into a 2-quart baking dish (or a 9- or 10-inch cast iron skillet). Pour flour-milk mixture over top.

Carefully pour peaches and syrup into the skillet. Use a spatula to spread peaches evenly around the pan.

Bake in the preheated oven until the crust turns golden brown, 30 to 45 minutes.

Remove from the oven and let cool for about 10 minutes before serving.

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C).

Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse crumbs. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them.

Mix 3 tablespoons white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over entire cobbler.

Bake in the preheated oven until topping is golden, about 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.

Combine 1 pint blueberries, sweetened condensed milk, and lemon zest in a bowl; set aside.

Place 1 1/2 cups baking mix in a large bowl; cut in 3/4 cup butter using 2 knives or a pastry blender until crumbly. Stir in blueberry mixture. Transfer to the prepared baking pan.

Combine remaining 1/2 cup baking mix and brown sugar in a small bowl; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts; sprinkle over cobbler.

Bake in the preheated oven 65 to 70 minutes.

Meanwhile, combine white sugar, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat; gradually add water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot. Serve warm cobbler with vanilla ice cream and blueberry sauce. Store leftovers covered in the refrigerator.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.

Combine sugar and eggs in a bowl; whisk until light and fluffy.

Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined.

Pour pumpkin mixture into the prepared baking dish.

Lightly sprinkle cake mix over the pumpkin mixture until completely covered.

Slowly drizzle melted butter over cake mix.

Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour.