"A luscious pumpkin, caramel, pecan dessert. The cobbler is on the bottom with the pumpkin custard baked on top. Serve warm with a drizzle of caramel sauce and whipped cream or cinnamon ice cream."

Ingredient :

• 2eggs, slightly beaten
• 1cup evaporated milk (fat free is ok)
• 3cups cooked and mashed pumpkin (about 2 medium pie pumpkins OR 2-15 oz. cans of pumpkin)
• ³⁄₄cup granulated sugar
• ¹⁄₂cup packed dark brown sugar
• 1tablespoon all-purpose flour
• 1teaspoon ground cinnamon
• ¹⁄₄teaspoon salt
• ¹⁄₄teaspoon ground ginger
• ¹⁄₄teaspoon ground cloves
• ¹⁄₄teaspoon ground nutmeg
• ¹⁄₂cup butter, melted (no substitutes)
• 1cup all-purpose flour
• 1cup granulated sugar
• 1tablespoon baking powder
• ¹⁄₄teaspoon salt
• 1cup milk
• 1teaspoon vanilla
• ¹⁄₂cup brown sugar
• 2tablespoons flour
• 3tablespoons butter, melted
• ¹⁄₂cup pecans
• caramel sauce, to drizzle over (optional)

Directions :

• Preheat oven to 350 degrees.
• For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
• For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated 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 filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
• Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. Drizzle a little caramel sauce on top, if desired.