Pumpkin Cobbler

When I told my husband I was making pumpkin cobbler, he said "it can't be a cobbler, pumpkin is not a fruit!". Whatever, it is pumpkin with deliciousness on top and I love it. This recipe is almost too easy too, and even my "cobbler" snob husband couldn't stop eating it, and he hates pumpkin.  I may have had it for lunch once (or twice). Really, you should try this, and do not wait until next Thanksgiving.

Oh, and DO not leave out the pecans either, it seriously is the key to this recipe.

Pumpkin Cobbler
from Mel's Kitchen Cafe

1 (15-ounce) can pumpkin puree
1 cup milk, evaporated or regular
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 boxed yellow cake mix
1 cup chopped pecans
½ cup melted butter

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan.
In a medium bowl, stir together the pumpkin, milk, sugar, vanilla extract and cinnamon until well combined. Pour the mixture into the prepared baking pan.
Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle evenly with pecans and drizzle the butter evenly over the top.
Bake the cobbler for about 1 hour, until the top is golden brown. Remove from the oven and let the cobbler stand for 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.