Pumpkin Pecan Cobbler

February 22, 2018

My husband is the biggest cobbler fan I know! We had a little restaurant by our house that specialized in cobblers and he was devastated when it went out of business. To lift his spirits, I thought I would whip up some pumpkin cobbler and it totally did the trick! This would be the perfect dessert for your Thanksgiving guests who don’t love pie!

Pumpkin filling:
2 eggs ( slightly beaten )
1 cup evaporated milk
2 (15 ounce) cans pumpkin puree
3/4 cup sugar
1/2 cup brown sugar
1 Tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Cobbler crust:
1/2 cup butter ( melted )
1 cup flour
1 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
Pecan topping:
1/2 cup brown sugar
2 Tablespoons flour
4 Tablespoons butter ( melted )
1 cup pecans
vanilla ice cream optional topping
caramel sauce ( optional topping )

Preheat oven to 350 degrees F. For pumpkin filling, whisk together eggs, evaporated milk, pumpkin, sugar, brown sugar, flour, cinnamon, salt, ginger, cloves and nutmeg; set aside. For the cobbler crust,...
See the full directions on my site

Nutritions

Calories
343

Sodium
161mg
6% DV

Fat
14g
22% DV

Protein
4g
9% DV

Carbs
50g
17% DV

Fiber
2g
10% DV