Crumb Topped Pumpkin Cobbler
Easy fall dessert. So delicious.
Ing 15 oz can pure Pumpkin 10 oz can Evap/Milk 1 cup light brown sugar 3 eggs 3 tsp pumpkin pie spice 1 box dry yellow cake mix 2 sticks butter melted 1 cup coarse-crushed grahams, 1/2 cup toffee bits
Steps Stir/combine pumpkin, evap/milk, sugar, eggs, pump/pie spice; pour into sprayed 9x13" pan. Sprinkle box of dry cake mix on top, then grahams and toffee chips. Pour melted butter evenly on top. Bake 360 deg 45-50 min---center is set, edges are lightly browned.
Serve warm topped with ice cream or whipped cream, a drizzle of dulce de leche.
