Description
A delightful pumpkin pecan pie cobbler that combines the flavors of pumpkin pie and pecan pie into a warm dessert.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 package (16 oz) refrigerated pie crusts
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Stir in chopped pecans.
- Roll out the pie crust and place it in a baking dish.
- Pour the pumpkin mixture into the crust.
- Bake for 50-60 minutes or until set in the center.
- Allow to cool slightly before serving.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Use a gluten-free pie crust for a gluten-free version.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pumpkin pecan pie cobbler, pumpkin dessert, pecan dessert, fall dessert