Pumpkin Cobbler

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
3 tsp vanilla
1/2 tsp almond extract
1 cup sugar
3 tsp pumpkin pie spice
1/4 tsp salt
1 (1lb 2.25oz) moist yellow cake mix
1 cup butter, melted
1 cup chopped pecans
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1.  Heat oven to 350 degrees.  Spray 9x13 pan with cooking spray.
2.  In a large bowl, mix all ingredients except cake mix, butter, and pecans--with wire whisk; pur into pan.  In medium bowl, mix cake mix and spread with pastry bledner or fork til large clumps form; spoon randomly over mixture in pan (some clumps will sink).  Sprinkle with pecans.
3.  Bake 48 to 52 minutes or til toothpick comes out clean.  Cool on cooling rack 30 minutes.  Serve warm with whipped topping or vanilla ice-cream, if desired.