Kary’S Pumpkin Cobbler

• 30 ounces, weight Pumpkin
• 2 teaspoons Cinnamon
• 2 teaspoons Nutmeg
• 1 teaspoon Pumpkin Pie Spice
• 3 whole Eggs
• 1 cup Brown Sugar, Packed
• 12 ounces, fluid Carnation Evaporated Milk
• 1/2 teaspoons Salt
• 1 box (about 18 Oz.) Pillsbury Yellow Cake Mix
• 1 stick Butter, Melted
• 1/2 cups Pecans, Chopped

1. In a bowl, mix together pumpkin, cinnamon, nutmeg, and pumpkin spice. In a separate large mixing bowl, beat eggs and then add brown sugar, evaporated milk and salt.
2. Add the pumpkin mixture to the egg mixture. Pour into a greased 9x13-inch pan. (I used the Pampered Chef round baker.)
3. Then in a separate bowl, mix cake mix with melted butter and drop by spoonfuls over the pumpkin.
4. Bake at 350 degrees for 1 hour. About 10 minutes before the cake is done, sprinkle nuts over it.

cinnamon, nutmeg, pie spice, eggs, brown sugar, carnation, salt, butter, pecans

Taken from tastykitchen.com/recipes/holidays/karye28099s-pumpkin-cobbler/ (may not work)