Ingredients
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275 g plain flour
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230 g granulated sugar
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190 g pumpkin puree
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130 ml Milkwarmed
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5 cloves
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85 g Buttermelted
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10 ml vanilla pasteor extract
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4 tsp Baking Powder
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1 tsp Salt
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2 tsp cinnamon
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1 tsp nutmeg
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Topping:
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65 g granulated sugar
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20 g Brown Sugar
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25 g pecanschopped
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300 ml hot water
Directions
Pumpkin and pecan cobbler…especially when it’s pumpkin season! Creamy pumpkin and spices form the warm and gooey centre which is topped with a crisp crumbly pecan layer…so AMAZINGLY delicious especially with vanilla ice cream.
This really is the perfect autumn dish to warm you up…everything about it is just sooo comforting and the house smells just so wonderful when cooking it and when you eat it…it will literally melt in your mouth! It got devoured so quickly I barely got a picture of it!
I made my pumpkin purée at home (check out my last post – it’s super easy) but you can buy shop bought if you prefer. I love cooking this in my skillet but you could also use a deep baking dish
How to Make Pumpkin & Pecan Cobbler:
- Preheat oven to 180 degrees
- Mix flour, baking powder, salt, sugar and spices together in a bowl. Set aside.
- In a separate bowl, combine the pumpkin purée, milk (remove cloves beforehand), melted butter and vanilla together.
- Add the wet ingredients to the dry ingredients and mix well to create a thick batter. Pour into a large skillet (10 inches)
- In a separate bowl, stir sugar, brown sugar and pecans together. Sprinkle over the batter evenly. Pour hot water over the entire cobble (no stirring) and bake for 40 minutes or until the middle is set
- Cool for 10 minutes. Serve with vanilla ice cream or custard
