Recipe: Pumpkin Cobbler and Two possibilities

I love the first recipe and use it a lot, the other recipe is closer to what you are looking for.

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PUMPKIN COBBLER

1 (29 oz) can pumpkin
6 eggs, room temperature
1 cup brown sugar
1 package spice cake mix
1 cup of chopped pecans, divided use (actually the person that makes this, buys the bag at the store and uses the whole bag)
2 cans Eagle Brand sweetened condensed milk, divided use
2 sticks (1 cup) butter, divided use
Cool Whip, whipped cream, or ice cream (for serving)

Mix pumpkin, eggs, brown sugar, dry cake mix, 1/2 of the pecans, and 1 can of condensed milk.

Melt 1 stick of butter in a 9 x 13 pan. Make sure the pan is fully coated with the butter. Pour the first mixture into the pan.

Bake at 350 degrees F for 40-60 minutes.

Melt the remaining stick of butter and add the remaining can of condensed milk and the other half of the pecans; mix together. Pour this mixture over the top when it comes out of the oven.

Serve warm. Top with either Cool Whip, whipped cream, or ice cream.

Adapted from source: Southern Living Community Board

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Pumpkin Pie Crumble Cake
Board: All Baking and Breadmaking at Recipelink.com
From: Betsy at Recipelink.com 12-9-2006