Pumpkin Pecan Cobbler
A delightful autumn dessert that blends creamy pumpkin puree and crunchy pecans under a sweet, flaky crust.
Ingredients
Pumpkin Filling
- 1 15 oz can pumpkin puree Canned for convenience; fresh can also be used.
- 1 14 oz can sweetened condensed milk Provides creaminess and sweetness.
- 2 large eggs Bind the filling.
- 1 tsp vanilla extract Adds flavor.
- 1 tsp ground cinnamon Enhances the autumn flavor.
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Salt to taste Balance sweetness.
Cobbler Topping
- 1 cup all-purpose flour Provides structure.
- 1 cup brown sugar Adds sweetness and moisture.
- 1 cup chopped pecans Main topping ingredient.
- 1/2 cup rolled oats Optional for texture.
- 1/2 cup melted butter Adds richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk until smooth.
Make the Topping
- In another bowl, mix together all-purpose flour, brown sugar, chopped pecans, rolled oats, and melted butter until crumbly.
Assemble and Bake
- Pour the pumpkin filling into a greased 9x13 inch baking dish.
- Evenly sprinkle the cobbler topping over the pumpkin mixture.
- Place in the preheated oven and bake for approximately 45-50 minutes or until the top is golden brown and the filling is set.
Serve
- Allow to cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
For best results, don't overmix the topping and use fresh spices. Check for doneness around 40 minutes.