Recipe by Matt LeCheminant
Pumpkin cobbler is a simple Thanksgiving dessert for a Dutch oven. It has a custard layer under a buttery cake mix crust.
Serves: 10 to 12 people Time: About 1 1/2 hours
Ingredients
- 1 can (29 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix (dry)
- 1 cup (2 sticks) butter, melted
- Whipped cream, to serve
Steps
- Light about 24 briquettes and line a 12 inch oven with foil.
- Whisk the pumpkin, milk, eggs, sugar and spice together. Pour it into the oven.
- Sprinkle the dry cake mix evenly over the top.
- Drizzle the melted butter over the cake mix.
- Bake with one third of the coals under and two thirds on top, about 45 to 55 minutes, until the center is set and the top is golden.
- Serve warm with whipped cream.
Coals: A common rule is twice the oven diameter in briquettes, so 24 for a 12 inch oven and 20 for a 10 inch, with about one third under the oven and two thirds on the lid. Briquettes burn out in about 45 minutes to an hour, so light a fresh batch for anything that cooks longer.
Tips
- Spread the cake mix all the way to the edges so no dry spots are left.
- Turn the oven a quarter turn halfway through to even out hot spots.
- Leftovers are good cold the next morning.
At home
Bake in a 9 by 13 pan at 350 degrees for about 50 to 60 minutes.
Gear we use
- 12 inch cast iron Dutch oven
- Charcoal chimney, fire pan, lid lifter and welding gloves
- Foil
Our overnight and multi-day trips include meals cooked by our guides.
Matt LeCheminant owns Wild River Adventures in Riggins, Idaho with his dad Alan. He grew up in boats and has a water engineering degree.