Pumpkin Cobbler

I love to pull out a handwritten recipe from my file and set to work cooking something that brings warm memories of a moment in time.

I was reading Heather's blog, Mindless Junque, (my "friend" who doesn't know I exist) last week and she mentioned making Pumpkin Crisp. It reminded me of something tucked away in my recipe file for Pumpkin Cobbler, a recipe handed down from my Step-Mom's Mom. I decided it was the perfect dessert with the Pan Seared Pork Chops with Apple Chutney I was planning for dinner.

So, without further ado, here is...

Dora's Pumpkin Cobbler

Crust:

1 box yellow cake mix
1/2 cup melted butter
1 egg

Mix, and reserve 1 cup. Spread the remaining mixture in the bottom of a 13x9 inch baking pan.

Filling:

16 oz can 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.

Topping:

1 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 like more coverage on top, so I take clumps of the dough and press in irregular, flattened shapes to place over the pumpkin mixture)

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