Pumpkin Pecan Cobbler Recipe
Pumpkin Pecan Cobbler is an easy dessert with fall flavors of pumpkin, cinnamon, ginger, and clove topped with crunchy pecans.
Serving15 servings
Ingredients
Pumpkin Filling:
- 2 eggs, beaten
- 1 cup evaporated milk
- 2 (15 ounce) cans pumpkin puree
- ¾ cup sugar
- ½ cup brown sugar
- 1 Tablespoon flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Cobbler Crust:
- ½ cup butter, melted
- 1 cup flour
- 1 cup sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
Pecan Topping:
- ½ cup brown sugar
- 2 Tablespoon flour
- 4 Tablespoon butter, melted
- 1 cup pecans
- 1 quart vanilla ice cream
- 1 cup caramel sauce
Instructions
- Preheat oven to 350℉.
- 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.
Notes
If you ask me, all cobbler recipes are best when they are served warm with a good amount of vanilla ice cream on the side, and the pumpkin cobbler recipe is no exception!
Nutrition
Calories: 520 kcal · Carbohydrates: 74 g · Protein: 7 g · Fat: 23 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 81 mg · Sodium: 384 mg · Potassium: 282 mg · Fiber: 2 g · Sugar: 54 g · Vitamin A: 685 IU · Vitamin C: 1 mg · Calcium: 225 mg · Iron: 1 mg