Pumpkin Cobbler.

Simply Sweet Sunday

My husband loves this dessert, every fall he starts to ask when are we going to have it.  If you like pumpkin desserts like we do, you should try this recipe.  The pumpkin layer is the same recipe as on the can of Libby's pumpkin for pie.  It surprises me how more moist the pumpkin custered is baked this way instead of in a pie crust.

Pumpkin bottom layer:

1 1/2 cups sugar
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
4 large eggs
1 can (29 oz) pumpkin
2 cans (12 oz each) evaporated milk

Mix sugar, salt, cinnamon, ginger, and cloves in a large bowl.  Add eggs and beat.  Stir in pumpkin and evaporated milk.  Pour into a greased 9 x 13 inch pan. 

Topping:

1 yellow cake mix
1 cube butter or margarine

Cut butter into the cake mix using a pastry blender.  Sprinkle over pumpkin mixture.  Bake at 350 for 65 minutes, or until a knife inserted in the center comes out clean.  Cool, and serve with whipped cream or vanilla ice cream.