My husband is the biggest cobbler fan I know! We had a little restaurant by our house that specialized in cobblers and he was devastated when it went out of business. To lift his spirits, I thought I would whip up some pumpkin cobbler and it totally did the trick! This would be the perfect dessert for your Thanksgiving guests who don’t love pie!
Pumpkin Pecan Cobbler Recipe
15 minPrep Time 55 minCook Time
1 hr, 10 Total Time
2 eggs (beaten) 1 cup evaporated milk 2 (15 ounce) cans pumpkin puree 3/4 cup sugar 1/2 cup brown sugar 1 Tablespoon flour 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg
1/2 cup butter (melted ) 1 cup flour 1 cup sugar 1 Tablespoon baking powder 1/4 teaspoon salt 1 cup milk 1 teaspoon vanilla
1/2 cup brown sugar 2 Tablespoons flour 4 Tablespoons butter (melted) 1 cup pecans 1 quart vanilla ice cream 1 cup caramel sauce
Preheat oven to 350 degrees F. For pumpkin filling, whisk together eggs, evaporated milk, pumpkin, sugar, brown sugar, flour, cinnamon, salt, ginger, cloves and nutmeg; set aside. For the cobbler crust, pour butter into a 9x13-inch baking dish, tilting dish to spread butter evenly. Combine flour, sugar, baking powder, salt, milk and vanilla in a small mixing bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan topping ingredients and sprinkle on top. Bake in preheated oven for 50 to 55 minutes or until an inserted toothpick comes out clean. Serve topped with vanilla ice cream and caramel sauce, if desired.
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