Roll out the two pie crusts. Trim the edges of the crusts to fit a 13x9 inch baking dish. Lay one pie crust in the bottom of the baking dish.
In a large bowl, add the pumpkin, evaporated milk, sugar, eggs, cinnamon, pumpkin pie spice, and salt. Whisk until well combined. Pour the pumpkin mixture into the baking dish.
Carefully lay the second pie crust on the pumpkin filling. Bake for 20 minutes. Remove from the oven.
Reduce the oven temperature to 350 degrees F. Pour the sweetened condensed milk over the pie crust.
Make the cobbler topping. Add the flour, sugar, and butter to a medium bowl. Use a pastry cutter or two knives to cut the butter into the topping, until a course crumb is formed. Sprinkle the crumb topping evenly over the sweetened condensed milk.
Bake for 30 minutes.
Let the cobbler cool for 2 hours. Serve slightly warm or at room temperature. Optional: Serve with vanilla ice cream or whipped cream.