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Recipe Thursday-Pumpkin Pecan Cobbler

Posted on October 21st, 2015 | Posted in Dessert, Recipes

pumpkin cobblerPhoto courtesy of laurenslatest.com

Looking for a new dessert to make this Thanksgiving? Try this easy Pumpkin Pecan Cobbler that can be prepped ahead of time and baked right before serving. Make sure to enjoy this gooey pumpkin goodness warm with a scoop of vanilla ice cream!

Yield-8 Servings
1 cup + 3 tablespoons all purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon salt (991862, 50#)
3/4 cup granulated sugar (991842, 50#, Golden Barrel)
1 teaspoon cinnamon (CQC065, QT)
1/2 teaspoon nutmeg (CQN061, QT)
1/2 teaspoon cloves (CQC072, QT)
1/2 cup pumpkin solid (991695, #10, Libby)
1/4 cup milk (HPH006, GAL, Crowley)
1/4 cup vegetable oil (992065, GAL, Town & Country)
1 1/2 teaspoons vanilla (NFC1055, GAL)

1/2 cup granulated sugar (991842, 50#, Golden Barrel)
1/2 cup brown sugar (992005, 50#, Golden Barrel)
1/4 cup chopped pecans (992506, 2/5#)
1 1/2 cups very hot water

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 over the entire thing (WITHOUT STIRRING A THING!) and bake on a baking sheet for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe from www.laurenslatest.com

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