"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pumpkin Pecan Cobbler Recipe

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This recipe for Pumpkin Pecan Cobbler, by , is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Patterson

Category:
Category:

Ingredients:  
Ingredients:  
1 c. + 3 T. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 c. pumpkin purée
1/4 c. milk
1/4 c. melted butter or vegetable oil
1 1/2 tsp. vanilla

Topping:
1/2 c. granulated sugar
1/2 c. brown sugar
1/4 c. chopped pecans
1 1/2 c. very hot water

Directions:
Directions:
Preheat oven to 350º. 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" 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 over the entire thing (WITHOUT STIRRING!).

Bake for 40 minutes or until the middle is set. (Be sure to place on a baking sheet in case it bubbles over.) Cool 5-10 minutes before serving. Serve with ice cream and more pecans. This make a nice sauce to put on ice cream.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 min. to prep
Personal Notes:
Personal Notes:
Everyone loves this hot gooey cake. One Thanksgiving we skipped pumpkin pie and had this instead.

 

 

 

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