Description
This cozy fall dessert brings creamy pumpkin, crunchy pecans, and a warm brown sugar sauce together in one irresistible bake. It is the kind of comforting treat everyone asks for seconds of.
Ingredients
Scale
- 1 can (15 oz / 425 g) pumpkin puree
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) evaporated milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120 ml) milk
- 1/4 cup (57 g) unsalted butter, melted
- 1/2 cup (55 g) chopped pecans
- 1 cup (200 g) packed brown sugar, for sauce
- 1 1/2 cups (360 ml) hot water
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch square baking dish.
- Whisk pumpkin puree, granulated sugar, evaporated milk, egg, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Whisk flour, brown sugar, baking powder, and salt in a separate bowl.
- Add milk and melted butter, then stir gently until a thick batter forms.
- Fold the chopped pecans into the batter.
- Spoon the pecan topping evenly over the pumpkin layer.
- Sprinkle the remaining brown sugar evenly over the topping.
- Slowly pour hot water over the entire surface without stirring.
- Bake for 45 to 50 minutes, until the topping is golden and set with a slightly soft center.
- Let the cobbler rest for 10 to 15 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or caramel sauce.
- Prep Time: 15
- Cook Time: 20
- Category: Cooking