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+ servings

Pumpkin Pecan Cobbler Recipe

A delicious pumpkin cobbler with pecans - a great alternative to pumpkin pie!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Best Pumpkin Dessert, Pumpkin dessert, Pumpkin Pecan Cobbler, Thanksgiving dessert
Servings: 15
Calories: 520kcal

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 Tablespoons flour
  • 4 Tablespoons butter melted
  • 1 cup pecans
  • 1 quart vanilla ice cream
  • 1 cup caramel sauce

Instructions

  • 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.

Nutrition

Calories: 520kcal | Carbohydrates: 74g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 384mg | Potassium: 282mg | Fiber: 2g | Sugar: 54g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 1mg