A friend of mine at work recently baked this and brought it into work.
It was quite tasty and very simple and quick to make.

It would be a great Thanksgiving dessert if you have to bake one and take
it somewhere. It serves far more than a single pumpkin pie, no crust to
make, and it travels well in a coverered pan.

Wayne

* Exported from MasterCook *

Pumpkin Cobbler

Recipe By : Nina Yardley
Serving Size : 15 Preparation Time :1:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each eggs -- lightly beaten
2 cans pumpkin -- #202
2 cans evaporated milk
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 each yellow cake mix
1/2 cup butter or margarine -- melted


Combine all ingredients except cake mix and butter. Blend thoroughly and
pour into buttered 10x14-inch baking dish. (Note: A 9x12-inch cake pan
will make a thicker cobbler, which some prefer.)

Sprinkle cake mix over pumpkin mixture. Drizzle butter over the cake
mix.

Optional: Sprinkle nuts over top.

Bake 350°F. for 1 hour, or until filling is firm.



- - - - - - - - - - - - - - - - - -

Wayne Boatwright > wrote in
:

> A friend of mine at work recently baked this and brought it into work.
> It was quite tasty and very simple and quick to make.
>
> It would be a great Thanksgiving dessert if you have to bake one and
> take it somewhere. It serves far more than a single pumpkin pie, no
> crust to make, and it travels well in a coverered pan.
>
> Wayne
>
> * Exported from MasterCook *
>
> Pumpkin Cobbler
>
> Recipe By : Nina Yardley
> Serving Size : 15 Preparation Time :1:15
> Categories :
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 each eggs -- lightly beaten
> 2 cans pumpkin -- #202
> 2 cans evaporated milk
> 1 1/2 cups granulated sugar
> 1 teaspoon salt
> 2 teaspoons cinnamon
> 1 teaspoon cloves
> 1 teaspoon ginger
> 1 each yellow cake mix
> 1/2 cup butter or margarine -- melted
>
>
> Combine all ingredients except cake mix and butter. Blend thoroughly
> and pour into buttered 10x14-inch baking dish. (Note: A 9x12-inch
> cake pan will make a thicker cobbler, which some prefer.)
>
> Sprinkle cake mix over pumpkin mixture. Drizzle butter over the cake
> mix.
>
> Optional: Sprinkle nuts over top.
>
> Bake 350°F. for 1 hour, or until filling is firm.
>
>
>
> - - - - - - - - - - - - - - - - - -

Correction: That should be *1* #202 can of pumpkin, or two regular size
cans of pumpkin, the size you would normally use to make 1 pie.

Sorry...

Wayne