Pumpkin Cobbler

• 1 (29 oz.) or 2 (15 oz.) cans of pumpkin puree
• 1 (12 oz) can evaporated milk
• 3 eggs
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 pkg. cake mix: Spice, yellow, or butter flavor
• 2 sticks margarine
• optional: 1/2 cup chopped pecans
• whip cream

1. Preheat oven to 350 degrees F. lightly spray 9 x 13 inch cake pan with non-stick spray.
2. In mixing bowl mix pumpkin, milk, both sugars, eggs, and spices blend well.
3. Pour into cake pan.
4. Sprinkle dry cake mix evenly over pumpkin
5. melt both sticks margarine and drizzle evenly all over dry cake mix.
6. sprinkle on chopped nuts.
7. Bake for 1 hour at 350 degrees till edges are lightly browned.
8. Serve scoops of cobbler topped with whip cream.

pumpkin puree, milk, eggs, brown sugar, white sugar, cinnamon, ginger, cake mix spice, margarine, pecans, whip cream

Taken from www.epicurious.com/recipes/member/views/pumpkin-cobbler-52879561 (may not work)