Pumpkin Cobbler With Pecan Crunch Recipe

Name: Pumpkin Cobbler With Pecan Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, slightly beaten; 1 cup evaporated milk (fat free is ok); 3 cups cooked and mashed pumpkin (about 2 medium pie pumpkins OR 2-15 oz. cans of pumpkin); 3/4 cup granulated sugar; 1/2 cup packed dark brown sugar; 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup butter, melted (no substitutes); 1 cup all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 cup milk; 1 teaspoon vanilla; 1/2 cup brown sugar; 2 tablespoons flour; 3 tablespoons butter, melted; 1/2 cup pecans; caramel sauce, to drizzle over (optional)

Servings: persons

2 eggs, slightly beaten
1 cup evaporated milk (fat free is ok)
3 cups cooked and mashed pumpkin (about 2 medium pie pumpkins OR 2-15 oz. cans of pumpkin)
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter, melted (no substitutes)
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
2 tablespoons flour
3 tablespoons butter, melted
1/2 cup pecans
caramel sauce, to drizzle over (optional)

1
Preheat oven to 350 degrees.
2
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.
3
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.
4
Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
5
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.

1227

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 eggs, slightly beaten, 1 cup evaporated milk (fat free is ok), 3 cups cooked and mashed pumpkin (about 2 medium pie pumpkins OR 2-15 oz. cans of pumpkin), 3/4 cup granulated sugar, and more.

Yes, Pumpkin Cobbler With Pecan Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cobbler With Pecan Crunch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions