Pumpkin pecan cobbler is a delightful dessert that combines the flavors of pumpkin pie with a sweet, crunchy pecan topping. Here’s a recipe for making this delicious cobbler:Ingredients:
For the Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Pecan Cobbler Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, melted
- Whipped cream or vanilla ice cream for serving (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish.
For the Pumpkin Filling:
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract until well combined.
- Pour the pumpkin filling mixture into the prepared baking dish, spreading it evenly.
For the Pecan Cobbler Topping:
- In a separate bowl, combine the flour, sugar, baking powder, and salt.
- Stir in the chopped pecans.
- Add the melted butter and mix until you have a thick, slightly crumbly batter.
- Drop spoonfuls of the pecan cobbler topping mixture over the pumpkin filling.
- Use a spatula to spread the topping out evenly.
Baking:
- Bake in the preheated oven for 45-55 minutes, or until the top is golden brown, and the pumpkin filling is set. You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the pumpkin pecan cobbler to cool for a bit before serving.
- Serve warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your homemade pumpkin pecan cobbler, a fantastic dessert for the fall season or any time you’re craving the flavors of pumpkin and pecans!
