Pumpkin Cobbler Ingredients 2 eggs, slightly beaten 1 cup evaporated milk 3 cups cooked mashed pumpkin 3/4 cup white sugar 1/2 cup packed dark brown sugar 1 tablespoon flour 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/2 cup butter, melted 1 cup all purpose flour 1 cup white sugar 1 Tablespoon baking powder 1/4 teaspoon salt 1 cup milk 1 teaspoon vanilla pecan halves; optional Method Preheat oven to 350°F. Filling: Combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup white sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves and nutmeg. Beat lightly with whisk, just until combined; set aside. Crust: Pour butter into a 3 quart rectangular baking dish, tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup white sugar, baking powder, 1 cup milk, vanilla and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour pumpkin mixture evenly over crust. Bake for 50 - 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm and if desired garnish with pecan halves Yield; 8 - 10 servings