Pumpkin Cobbler With Pecan Crunch
- Reviews 7
Ready In: 1 hr 25 mins
Serves: 12
Ingredients
- 2 eggs, slightly beaten
- 1 cup evaporated milk (fat free is ok)
- 3 cups cooked and mashed pumpkin (about 2 medium pie pumpkins OR 2-15 oz. cans of pumpkin)
- 3⁄4 cup granulated sugar
- 1⁄2 cup packed dark brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup butter, melted (no substitutes)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 1⁄2 cup brown sugar
- 2 tablespoons flour
- 3 tablespoons butter, melted
- 1⁄2 cup pecans
- caramel sauce, to drizzle over (optional)
Directions
- Preheat oven to 350 degrees.
- 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.
- 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.
- Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
- 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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