Pumpkin Cobbler

Pumpkin Cobbler

1 stick of butter
1 cup self-rising flour
1 cup sugar
1 cup milk
1 tsp vanilla
2 eggs
1 small can (5 oz) evaporated milk
1 large can (30 oz) pumpkin pie filling
vanilla ice cream or whipped cream, if desired

Preheat oven to 350. Cut the butter into 4 pieces and place the
pieces in a 9x13 glass baking dish. Place the dish in the
preheating oven to melt the butter. Meanwhile, in a medium bowl mix
together the flour, sugar, milk and vanilla. Remove the melted
butter from the oven and pour the flour mixture into the baking
dish. Do not stir. Set the mixture aside.

Break the eggs into a large mixing bowl and whisk them. Add the
evaporated milk and pumpkin pie filling. Stir to mix well. Slowly
pour or spoon the filling mixture onto the crust batter in the
baking dish. Do not stir. (The crust batter will rise to cover the
pumpkin as it bakes.)

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