Pumpkin Pecan Cobbler Recipe
This pumpkin pecan cobbler is like heaven mixed in a bowl and baked to perfection.
Servings: 15
Calories: 520kcal
Equipment
- Large Bowl
- small bowl
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.
Notes
- If you ask me, all cobbler recipes are best when they are served warm with a good amount of vanilla frosting on the side, and the pumpkin cobbler recipe is no exception!
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