PUMPKIN CRUNCH COBBLER

This is my version of a recipe from an Appalachian recipe site. It is delicious so I am sharing it with you.

1 can (15-oz) pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 Tablespoon cornstarch
4 eggs
1 1/2 cups milk
1 box yellow cake mix
1 cup pecan pieces

1/2 cup toffee bits

1/2 cup butter, melted

Preheat the oven to 350 degrees.

Spray a 9 x 13 baking dish with non-stick spray; set aside.

Whisk together the pumpkin, sugars, cinnamon, nutmeg, ginger cloves, salt, cornstarch, eggs, and milk. Pour into the prepared pan.

Stir together the cake mix, pecan pieces, and toffee bits, sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter over the top.

Bake at 350 degrees for 60 minutes.

Remove from oven and cool slightly. Serve warm with ice cream or refrigerate and serve cold with Cool Whip.

Yield: 12 servings

madincrafts photo for reference only