Description
A warm and comforting pumpkin pecan cobbler perfect for fall.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup milk (or almond milk for dairy-free)
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1 cup all-purpose flour (or gluten-free flour)
- 1/2 cup butter, melted (or coconut oil for dairy-free)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and salt.
- Add eggs, milk, and vanilla extract. Stir until well combined.
- Fold in chopped pecans.
- In another bowl, mix flour and melted butter until crumbly.
- Layer the pumpkin mixture in a baking dish, then sprinkle the flour mixture on top.
- Bake for 45-50 minutes, or until the top is golden and a toothpick comes out clean.
- Let it cool slightly before serving.
Notes
- Use fresh or canned pumpkin puree.
- Substitute sugar with a sugar alternative if needed.
- For a nut-free version, omit pecans or use seeds.
- Serve with whipped cream or ice cream for added comfort.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin pecan cobbler recipes, fall desserts, easy pumpkin recipes