Pumpkin Cobbler
Filling:
1 29 ounce can plain pumpkin (not pumpkin pie mix)
3 eggs, beaten
4 tsp. pumpkin pie spice (combination of cinnamon, ginger, nutmeg, allspice)
1 12 ounce can evaporated milk
1 cup sugar
1/2 tsp. salt
Mix together and pour into greased 9x13 pan.
Topping:
1 box yellow cake mix
1 1/2 cubes butter, melted
Sprinkle cake mix over pumpkin filling in pan. Drizzle melted butter over top. Bake for 1 hour at 350 degrees or until golden brown on top.
(Debbie's note: I topped the cake mix with a streusel made with flour, butter, and brown sugar before pouring the butter over the top.)
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