Can not get enough Pumpkin Cobbler

Oh what a difference a day makes... 24 little hours. Yes I am singing. Why am I singing? Well is it not obvious? Summer is over and Oklahoma keeps getting these wonderful cold fronts that are just made for cups of coffee and warm fall desserts. This past weekend just happened to be my brothers birthday and he has the best request for his "cake"..... Pumpkin pie OR something that has pumpkin in it. Well if you read my blog ... and I know you do O.o , you know I am not a pastry chef and pie crust does not happen from scratch in my kitchen.... so Pie aint happening and I can not give him a store bought pie ... Noooooo! I have come across a few variations of this dessert and I have to say this is my favorite. It has a cobbler top so all the wonderful pumpkin is creamy and melt in your mouth on the bottom but the top has a buttery sweet slight crunch. Wonderful blend of the textures that are perfect for Autumn.

 

Pumpkin Cobbler

• 30 oz. of  solid Pumpkin , DO NOT USE PIE FLLING
• 3  large eggs
• 1½ cups  sugar
• 2 teaspoons cinnamon
• 1 teaspoon  salt
• 1 teaspoon  ginger
• ½ teaspoon  nutmeg
• 1 12 oz. can  evaporated milk
• 1 box yellow cake mix Dry
• 1/2 stick  butter, melted
• 2 Tblsp brown sugar

• Blend the first Eight ingredients on low spped with your mixter or by hand.
• Pour into greased 13x9  baking dish.
• Sprinkle dry cake mix evenly over top of pumpkin mixture.
• Drizzle melted butter over cake mix.
• Sprinkle brown sugar evenly over butter.

• Bake in 350F oven for about 1 hour and 20 minutes or until crust is golden brown.

         You can serve this warm with whipped cream or vanilla ice cream.