Best 4 Pumpkin Pecan Cobbler Recipes
Indulge your sweet cravings with the delightful flavors of pumpkin pecan cobbler, a classic dessert that combines the rich, velvety texture of pumpkin with the nutty crunch of pecans. This comforting dish is an epitome of fall flavors, offering a warm and inviting aroma that fills your kitchen as it bakes. Whether you're hosting a special gathering or simply seeking a cozy treat on a chilly evening, this pumpkin pecan cobbler will surely satisfy your taste buds and leave you craving for more.
Here are our top 4 tried and tested recipes!
PUMPKIN COBBLER WITH PECAN CRUNCH
A luscious pumpkin, caramel, pecan dessert. The cobbler is on the bottom with the pumpkin custard baked on top. Serve warm with a drizzle of caramel sauce and whipped cream or cinnamon ice cream.
Provided by mkeen3
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 415.4, Fat 17.1, SaturatedFat 8.7, Cholesterol 67.9, Sodium 330.8, Carbohydrate 62.8, Fiber 1.1, Sugar 47.6, Protein 5.3
PUMPKIN COBBLER
This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!
Provided by holly
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
- Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
- Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.
Nutrition Facts : Calories 408 calories, Carbohydrate 59 g, Cholesterol 92.3 mg, Fat 16.9 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 7.7 g, Sodium 655.5 mg, Sugar 40.5 g
PUMPKIN PECAN COBBLER RECIPE - (4.5/5)
Provided by á-49077
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. In a medium-sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water overtop without stirring and bake for 40 minutes or once the middle is set. Place dish on baking sheet in case cobbler bubbles over. Cool 5 to 10 minutes before serving. Serve with more pecans and vanilla ice cream.
PUMPKIN CRUNCH COBBLER
A new use for canned pumpkin and great for Thanksgiving (or any time of the year).
Provided by jsm7184
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 57.9 g, Cholesterol 94.4 mg, Fat 25.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 669.1 mg, Sugar 38 g
Tips for Making Pumpkin Pecan Cobbler
- To ensure a flaky crust, use cold butter and work it into the flour mixture quickly with your fingers or a pastry cutter. Avoid overmixing, as this will result in a tough crust.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- For the perfect balance of sweetness and tartness, use a combination of granulated sugar and brown sugar in the filling.
- To prevent the pecans from sinking to the bottom of the cobbler, toss them with a little flour before adding them to the filling.
- Don't overbake the cobbler. The filling should be bubbly and the crust should be golden brown. An overbaked cobbler will be dry and crumbly.
Conclusion
Pumpkin pecan cobbler is a classic fall dessert that is easy to make and always a crowd-pleaser. With its rich, flavorful filling and flaky crust, it's the perfect way to warm up on a cold day. Serve it with a scoop of vanilla ice cream or whipped cream for an extra special treat.
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