Pumpkin Pecan Cobbler
Ingredients
Pumpkin Layer
-
½
cup
all purpose flour
-
3
tablespoons
all purpose flour
-
½
cup
whole wheat pastry flour
-
2
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
⅔
cup
granulated sugar
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
-
½
cup
pumpkin puree
-
¼
cup
milk
-
1
tablespoon
milk
-
¼
cup
unsalted butter
-
2
teaspoons
pure vanilla extract
Topping
-
½
cup
granulated sugar
-
½
cup
brown sugar
-
¼
teaspoon
ground cinnamon
-
⅓
cup
chopped pecans
-
1 ½
cups
very hot water
For Serving
-
to taste
vanilla ice cream
-
to taste
heavy cream
-
to taste
whipped cream
Instructions
- Preheat the oven to 350°F and prepare a 2-quart casserole dish.
- In a medium bowl, whisk together the dry ingredients for the pumpkin layer.
- In a separate bowl, mix the wet ingredients and combine them with the dry ingredients until just mixed.
- Spread the batter into the prepared pan and place it on a baking sheet.
- For the topping, mix the sugars and cinnamon, then add the pecans and scatter over the batter.
- Pour hot water over the topping without stirring.
- Bake for 40 minutes until the middle is set, then let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
316
Total fat
9g
Total carbohydrates
57g
Total protein
3g
Sodium
92mg
Cholesterol
15mg
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