Description
Enjoy the cozy flavors of fall with this Pumpkin Pecan Cobbler, featuring a creamy pumpkin filling topped with a crunchy pecan layer. Perfect for any occasion, serve it warm with whipped cream or vanilla ice cream for a delightful treat!
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
- Add the ground cinnamon, nutmeg, ginger, cloves, and salt to the pumpkin mixture. Mix thoroughly to ensure the spices are evenly distributed.
- Crack the eggs into the bowl, one at a time, mixing well after each addition.
- Slowly pour in the evaporated milk while stirring continuously. Set the pumpkin filling aside.
- In a separate mixing bowl, combine the chopped pecans, all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Mix well.
- Pour the melted butter into the dry mixture and stir until crumbly and well combined.
- Gradually add the milk to the pecan mixture, stirring until just combined.
- Pour the prepared pumpkin filling into the greased baking dish, spreading it evenly.
- Carefully spoon the pecan topping over the pumpkin filling without stirring.
- Using a spatula, gently spread the topping to cover the pumpkin filling as evenly as possible.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
- Keep an eye on the cobbler during the last 10 minutes of baking to prevent over-browning. Cover loosely with aluminum foil if necessary.
- Once baked, remove from the oven and allow to cool for at least 15-20 minutes before serving.
- Cut the cobbler into squares and serve warm. It pairs beautifully with whipped cream or vanilla ice cream.
- For an extra touch, sprinkle some additional chopped pecans on top before serving.
Notes
- Ensure the pumpkin puree is pure and not pumpkin pie filling for the best results.
- You can adjust the spices according to your taste preference.
- This cobbler can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes