Pumpkin Cobbler # 3

• 1 cup butter, no substitute,divided
• 1 cup self-rising flour
• 2 12 cups granulated sugar, divided
• 1 12 cups half-and-half cream, divided
• 2 teaspoons vanilla extract, divided
• 2 eggs, beaten
• 1 (15 ounce) can solid-pack pumpkin (not pumpkin pie mix)
• 12 teaspoon pumpkin pie spice
• brown sugar

1. Preheat oven to 350 degrees.
2. Cut one stick of butter into four pieces and place in a 9"x11" baking dish.
3. Place in preheating oven to melt the butter.
4. Mix well,the flour, one cup of sugar, one cup of half and half, and one teaspoons vanilla extract in a large bowl.
5. Remove the melted butter from the oven and pour the flour mixture over the butter in the prepared dish.
6. Do not stir.
7. Set the mixture aside.
8. Break the eggs into a large heavy saucepan and whisk them well.
9. Add the remaining half and half, sugar, remaining stick of butter and canned pumpkin; heat to just below boiling point to melt the butter, stirring to mix well and prevent sticking.
10. Add spice and remaining teaspoon of vanilla extract and mix well.
11. Slowly and carefully pour or spoon this mixture over the reserved crust batter in the baking dish--do not stir.
12. Sprinkle brown sugar evenly over the top of the pumpkin mixture.
13. Bake in 350 degree oven until the crust is golden brown on top--50 minutes to an hour depending on your oven.
14. (Because you have heated the pumpkin, it will take less time to cook in the oven.)
15. Let cobbler rest on rack for 20 minutes before serving.
16. Serve with whipped cream, if desired.
17. Best if served warm, but completely acceptable if at room temperature.

butter, flour, sugar, cream, vanilla, eggs, solidpack pumpkin, pumpkin pie spice, brown sugar

Taken from www.food.com/recipe/pumpkin-cobbler-3-109221 (may not work)