Pumpkin Cobbler

I found this at Desperation Dinners.

"Cook's note: WWe tested this recipe with Libby’s brand Pumpkin Pie Mix. Some brands may call the product Pumpkin Pie Filling. For best results, be sure to buy the pie filling that calls for adding eggs and DO NOT USE plain solid packed pumpkin."

(The all purpose flour equivalent for self-rising flour is 1 cup self rising = 1 cup all purpose plus 1 1/2 tsp baking powder plus 1/2 tsp salt.)

• 1 stick (1/2 c.) unsalted butter
• 1 c. self-rising flour
• 1 c. granulated sugar
• 1 c. whole or low-fat milk
• 1 tsp. vanilla extract
• 2 eggs, beaten
• 1 small can (5 oz.) evaporated milk
• 1 can (30 oz.) pumpkin pie filling
• Vanilla ice cream for serving, if desired

Preheat oven to 350°F.

Cut the butter into four pieces and place it in a 9-inch by 13-inch glass baking dish. Place the dish in the heating oven to melt the butter. Meanwhile, in a medium bowl mix together the flour, sugar, regular milk and vanilla. Remove the melted butter from the oven and pour the flour mixture into the dish directly over the butter. Do not stir! Set the mixture aside.

Break the eggs into a 2-quart measure or mixing bowl and whisk them. Add the evaporated milk and pumpkin pie mix. Stir to mix well. Slowly pour or spoon the filling mixture on top of the reserved crust batter in the pan. Do not stir, and do not worry about the filling reaching the sides of the pan! The crust batter will rise to cover most of the pumpkin as it bakes.

Bake until the crust is dark golden brown on top, about 50 minutes to 1 hour. Let the cobbler rest 20 minutes or up to 1 hour before serving. Serve topped with vanilla ice cream, if desired.

Serves 8 to 10.

Approximate Values Per Serving: 419 calories (31% from fat), 15 g fat (9 g saturated), 93 mg cholesterol, 6 g protein, 67 g carbohydrates, 9 g dietary fiber, 566 mg sodium.