Pumpkin Cobbler
3 eggs, beaten
15-oz. can of pumpkin
12-oz. can evaporated milk (Milnot)
1 cup sugar
1/8 t. salt (we do not add salt at the cafe)
1 1/2 t. cinnamon (I add a little more)
1 t. ground ginger
1 T. vanilla extract
1-(18 1/4 oz.) pkg. yellow cake mix
1 1/4 cup melted butter
1 cup chopped nuts (optional)
Mix first 8 ingrediants together, pour into an ungreased 13 X 9 baking pan. Sprinkle cake mix over the top, drizzle with melted butter. Bake @ 350 degrees for 25 min. Top with nuts and Bake for an additional 15 min. (Until top is golden brown) Makes 15 to 18 servings. Serve warm! or cold, it's great!
Top with Ice-cream or Whip Cream! Refridgerate any that's left, but I bet there won't be any leftovers...
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