Description
This Pumpkin Pecan Cobbler is a delightful fusion of creamy pumpkin filling and a crunchy pecan topping. It’s the perfect dessert for fall gatherings, served warm with whipped cream or ice cream.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (additional)
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Mix Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, granulated sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and additional salt.
- Add Dry to Wet: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour Batter: Pour the batter into the prepared baking dish.
- Prepare Topping: In a small bowl, mix together the melted butter, brown sugar, and chopped pecans. Sprinkle this mixture evenly over the top of the pumpkin batter.
- Bake: Bake for 45-50 minutes, or until the cobbler is set and the topping is golden brown.
- Cool and Serve: Allow the cobbler to cool slightly before serving. Enjoy it warm with a dollop of whipped cream or a scoop of vanilla ice cream!
Notes
- For added flavor, consider adding chocolate chips or a pinch of clove to the pumpkin mixture.
- Serve with whipped cream or ice cream for a delicious contrast to the warm cobbler.
- Prep Time: 15 minutes
- Cook Time: 50 minutes