Pumpkin Cobbler With Pecan Crunch

READY IN: 1hr 25mins
Recipe by mkeen3

A luscious pumpkin, caramel, pecan dessert. The cobbler is on the bottom with the pumpkin custard baked on top. Serve warm with a drizzle of caramel sauce and whipped cream or cinnamon ice cream.

Top Review by Mrs. Wonderful

This was divine!!! I cannot wait to try it with sweet potatoes for Thanksgiving.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
  3. For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust.
  4. Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
  5. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. Drizzle a little caramel sauce on top, if desired.

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