Pumpkin Cobbler

I got this recipe from a cook on campus when I used to waitress at Utah State. I am not a huge cobbler fan (unless it's dutch oven) but this one is super yummy! You must try it this holiday season. I just know you'll love it.

INGREDIENTS & DIRECTIONS:

1 box yellow cake mix (save 1 cup)
1/2 C. melted butter
1 egg

-mix together and spread into greased cake pan (9x13).

29 oz canned pumpkin
3 eggs
2/3 C milk
1/2 C brown sugar
1/4 C sugar
1 1/2 tsp. cinnamon
1 pinch nutmeg

-mix together and spread over cake layer.

1 C saved cake mix
1/2 C flour
1/2 C chopped pecans (I don't remember using these or not. So I am sure you could take them out or put them on half or whatever you want.)
3/4 C sugar
1/2 tsp baking powder
1/2 C butter

-mix together, cut in butter, and sprinkle over cake.

Bake at 350 degrees for 50 minutes or until center is not wobbly. Serve with whip cream and ice cream if desired.