Pumpkin Cobbler-- For Dad and Kristen

It's Fall...the temperatures are falling (yes, even here in Charleston), and my heart longs for tastes of home.  Fortunately, this wonderful pumpkin cobbler fits the bill in many ways-- it takes less than 10 minutes to get in the oven, it tastes divine, adn it's the perfect dish for those of us who don't like pie crust.  It can also be served warm or cold! 

So, grab a nice warm cup of apple cider, a dish of this cobbler and celebrate the season.

Pumpkin Cobbler

1 lg. can pumpkin pie mix (with the spices and sugar already added.)
4 eggs, beaten
1 can evaporated milk
1 yellow cake mix
1 c. melted butter
2 tbsp. brown sugar (optional)
1/2 c. almonds or walnuts (optional)

Preheat oven to 350 degrees. Mix pumpkin, eggs, and milk. Pour into greased 13 x 9 inch pan. Sprinkle dry cake mixover top.  Pour melted butter over this. Sprinkle brown sugar and nuts. Bake 1 1/2 hours. Check at 1 hour.