Easy Pumpkin Crunch Cobbler

• Vegetarian

• Produce

  • 1/2 tsp Ginger
  • 1 15 ounce can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 box Cake mix, yellow
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 tbsp Cornstarch
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1 cup Pecan chips

• Dairy

  • 1/2 cup Butter
  • 1 1/2 cups Milk

• Desserts

  • 1/2 cup Toffee bits

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
• Whisk together the pumpkin, sugars, spices, salt, cornstarch, eggs, and milk. Pour into the prepared pan.
• Stir together the cake mix, pecan chips, and toffee bits. Sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter on top. Bake for 60 minutes.
• Remove and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool Whip. Serves 12.