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Pumpkin Pecan Cobbler

A rich and creamy dessert that perfectly balances sweet pumpkin filling with a crunchy pecan topping, evoking warm autumn vibes.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups Pumpkin Puree Canned or freshly roasted
  • 1 cup Granulated Sugar Can substitute with coconut sugar for a less refined alternative
  • 1 cup Heavy Cream Use full-fat coconut milk for a dairy-free option
  • 2 large Eggs Flax eggs are a great vegan option
  • 1 teaspoon Vanilla Extract Pure extracts are best
  • 1 teaspoon Cinnamon Fresh spices yield better flavor
  • 1/2 teaspoon Nutmeg Freshly grated for a robust punch
  • 1/2 teaspoon Ginger Optional but enhances flavor
  • 1/2 teaspoon Salt Balances sweetness
For the topping
  • 1 cup Chopped Pecans Toasted pecans can enhance flavor
  • 1/3 cup Brown Sugar
  • 1/4 cup Melted Butter
  • 1/2 cup Flour Substitute with gluten-free flour for a gluten-free version
  • 1/2 teaspoon Cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine pumpkin puree, granulated sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
  3. Pour the pumpkin mixture into a greased 9x13 inch baking dish.
  4. In another bowl, mix together chopped pecans, brown sugar, melted butter, flour, and cinnamon until well combined.
  5. Sprinkle the pecan topping evenly over the pumpkin filling.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown.
  2. Let cool for at least 10 minutes before serving to allow the flavors to meld.

Notes

Serve warm with a dollop of whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 5 days. The cobbler can be frozen unbaked for up to 2 months.