Pumpkin Cobbler

3 eggs beaten

15 oz can pumpkin

12 oz can evaporated milk

1 cup sugar

1/8 tsp salt

1 1/2 tsp cinnamon

1 Tbsp ground ginger

1 Tbsp vanilla extract

1 yellow cake mix (two layer size)

1 1/4 cup margarine, melted

1 cup chopped nuts

Mix the first 8 ingredients together; pour into an ungreased

13x9 baking pan. Sprinkle cake mix over the top; drizzle margarine. Bake

at 350 degrees for 25 minutes. Top with nuts. Bake for an additional 15 minutes.

Makes 15 to 18 servings. This recipe can be made healthier by using SPLENDA brand sugar

substitute instead of regular sugar and either a low or non fat butter substitue for the butter.

Applesauce can also be used intstead of the butter. These substitutions do not affect the taste.