Pumpkin Cobbler

• 1/2 c. butter
• 1 c. self-rising flour
• 1 c. granulated sugar
• 1 c. whole or low-fat milk
• 1 tsp. vanilla extract
• 2 eggs, beaten
• 5 oz. can evaporated milk
• 30 oz. can pumpkin pie filling

1. Cut butter into 4 pieces, and place in a 9 inch x 11 inch glass baking dish.tlace the dish in the oven to melt as oven preheats to 350u0b0.
2. In a medium bowl, mix together flour, sugar, milk, and vanilla.temove dish from oven, and pour the flour mixture into the dish.
3. Set aside.treak the eggs into a 2 quart mixing bowl.
4. Whisk the eggs.
5. Add the evaporated milk and pumpkin pie filling.
6. Stir slowly to mix well.
7. Pour or spoon the filling mixture on top of the reserved crust batter in the dish.
8. Do not stir.
9. The crust batter will rise to cover the pumpkin as it bakes.
10. Bake until the crust is dark golden brown on top, about 50 minutes.
11. Let the cobbler rest up to 1 hour before serving.

butter, flour, sugar, milk, vanilla extract, eggs, milk, pumpkin pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=133037 (may not work)