Friday's Fare: Pumpkin Cobbler

Trouble and anguish have taken hold on me: yet thy commandments are my delights.  - Psalm 119:143 (KJV)

Is everyone ready for Thanksgiving next week? Need any ideas for dessert? If so, I have one for you and it's another great idea to use up your pumpkin puree! Pumpkin cobbler is similar to pumpkin pie yet feeds a larger crowd and totally wowed my husband. Now on to the recipe...

Pumpkin Cobbler
adapted from here
**Click to Print!**

Crust:

1 box yellow cake mix (Betty Crocker Super Moist)
1/2 cup melted butter
1 egg

Mix, and reserve 3/4 cup. Spread the remaining mixture in the bottom of a 9x13 baking pan.

Filling:

15 oz pure pumpkin
5 oz can evaporated milk
2 eggs
1/2 cup brown sugar
2 1/2 tsp. pumpkin pie spice

Mix ingredients together and pour over the "crust" already in pan. Spread evenly.

Topping:

3/4 cup reserved cake mixture
2 Tbsp. granulated sugar
2 Tbsp. softened butter
1 tsp. cinnamon

Mix topping ingredients and dot over the top of the pumpkin filling. I took teaspoon-sized amounts and flattened them, then gently placed the flattened pieces on top of the pumpkin filling to form a top crust. Another fun idea would be to roll out the topping mixture and cut with fall cookie cutters to form a fun crust.

Bake 350 degrees for 40-50 minutes. Serve with whipped cream or ice cream.

Linking up with these glorious blogs!