Pumpkin Cobbler

You don't need the whipped cream topping, it is super without it

I am no recipe dynamo or "foodie" or whatever those wonderful people that can create recipes out of thin air call themselves. But, I am a southern girl and I love to eat, especially southern foods. Here is a recipe for a pumpkin cobbler that is the best dessert I have put in my mouth in at least a year. (And y'all know I put a lot of dessert in my mouth!)

This recipe comes from Jenny, a girl that Steve went to high school with. I got it off her blog and I have no idea how to link to it for you to give her credit for it, so I hope this counts as citing it. [Jenny, please don't sue or whatever bloggers do. ;-) ]

Pumpkin Cobbler

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 egg
• 1/2 cup butter, melted
• 1 (29 ounce) can pumpkin puree
• 2 eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2/3 cup evaporated milk
• 3/4 cup white sugar
• 1/2 cup butter, softened

Directions

1. Preheat oven to 350 degrees F. Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
2. In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
3. In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4. Bake at 350 degrees F for 55 minutes.

I hope y'all like it; we love it over here. But I have to warn you, you may need bigger pants after you are done eating it. It makes a ton, but you can freeze what you don't need after you've cooked it and then just defrost it when you want it. I tried that and ended up defrosting most of it in two days. (It is just so good that when it is in the house at all, it calls my name. I know, I need self-control....)