#2312 - Pumpkin Cobbler

(by Shirley McNevich)

1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
2 egg whites
3 1/2 tsp. vanilla
1 cup white sugar
3 tsp. pumpkin pie spice
1/4 tsp. salt
1 box Duncan Hines yellow cake mix
1 cup softened butter
1 cup chopped pecans

In a mixer add pumpkin, eggs, egg whites and white sugar--beat. Add vanilla, pumpkin pie spice and salt--beat. Add Carnation milk--beat. In a separate bowl add cake mix and butter--mix until it makes crumbs. Grease a 9 x 13 cake pan. Pour the pumpkin batter into the cake pan. Sprinkle the crumb mixture over the top. Sprinkle the chopped pecans over the crumb mixture. Bake at 350 degrees for 50 minutes or until inserted toothpick comes out clean.