Betty Crocker's Pumpkin Cobbler

While my sister was visiting, she picked out this Betty Crocker recipe to try, and I thought it was a great treat for the season.  My sister says that she likes pumpkin pie, but just typically not the pie crust, so this pumpkin cobbler was a great compromise.  Pumpkin pie taste with a crumbly topping instead.  Yummy!  The picture and original recipe are from the Betty Crocker website.

My Lite ’n Easy Pumpkin Cobbler

1	can (15 oz) pumpkin (not pumpkin pie mix)
1	can (12 oz) evaporated low-fat milk
2	whole eggs
2	egg whites
3	teaspoons vanilla
1/2	teaspoon almond extract
1/2	cup sugar
1/2	cup artificial no-calorie sweetener
3	teaspoons pumpkin pie spice
1/4	teaspoon salt
1	box (1 lb 2.25 oz) Betty Crocker®SuperMoist® yellow cake mix
1	cup fat-free spread, melted
1	cup chopped pecans Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients except cake mix, spread and pecans with wire whisk; pour into pan. In medium bowl, mix cake mix and spread with pastry blender or fork until large clumps form; spoon randomly over mixture in pan (some clumps will sink). Sprinkle with pecans. Bake 48 to 52 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm with whipped topping or vanilla ice cream, if desired

I used 1 cup of sugar instead of 1/2 cup sugar and 1/2 cup sweetener.  Also, I found that there was just a touch too much butter to make the topping nice and crumbly, so add the butter a little at a time until you get the consistency that you need.