Pumpkin Cobbler
3 large eggs, beaten slightly
1 can pumpkin
12-ounce can evaporated milk
1 cup sugar
1/8 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 box of yellow cake mix
3/4 cup butter (1 1/2 sticks)
1 cup pecans, lightly toasted
1 pint whipping cream
Sugar to taste
1/2 teaspoon ground cinnamon
Mix eggs, pumpkin, evaporated milk, sugar, salt, ginger, 1 1/2 teaspoons ground cinnamon and vanilla extract. Spray a 9-by-13-inch baking dish with vegetable spray. Pour pumpkin mixture into it.
Sprinkle with cake mix. Melt butter and pour over the cake mix. Bake 25 minutes at 350 degrees. Remove from oven and top with toasted pecans. Return to oven and bake 15 minutes more. Cool.
Whip cream and add sugar to taste and the 1/2 teaspoon cinnamon. Smooth whipped cream over cobbler to serve. Makes 15 large squares or 24 small ones.
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