Hot Pumpkin Cobbler

• 1 (30 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (12 ounce) can evaporated milk
• 3 large eggs
• 1 cup sugar
• 12 teaspoon salt
• 1 tablespoon cinnamon
• 14 teaspoon nutmeg
• 1 (18 ounce) box yellow cake mix
• 12 cup butter, melted (margarine is not recommended, use 1 to 1/2 stick melted butter)

1. Position oven rack so cobbler will bake in center of oven.
2. Preheat oven to 350F.
3. Grease 9x13-inch baking pan or coat with baking spray.
4. Whisk together everything except cake mix and butter in a large bowl.
5. Pour into prepared pan.
6. Sprinkle dry cake mix evenly over the top and drizzle with butter.
7. Bake 60-70 minutes or until center is slightly puffed, edges are firm and top is lightly browned.
8. I know it seems like a lot of butter but use it all.

pumpkin puree, milk, eggs, sugar, salt, cinnamon, nutmeg, yellow cake, butter

Taken from www.food.com/recipe/hot-pumpkin-cobbler-261658 (may not work)