Pumpkin Pecan Cobbler Recipes

PUMPKIN COBBLER WITH PECAN CRUNCH

Pumpkin Cobbler With Pecan Crunch image

A luscious pumpkin, caramel, pecan dessert. The cobbler is on the bottom with the pumpkin custard baked on top. Serve warm with a drizzle of caramel sauce and whipped cream or cinnamon ice cream.

Provided by mkeen3

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 23

Ingredients

2 eggs, slightly beaten
1 cup evaporated milk (fat free is ok)
3 cups cooked and mashed pumpkin (about 2 medium pie pumpkins OR 2-15 oz. cans of pumpkin)
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter, melted (no substitutes)
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
2 tablespoons flour
3 tablespoons butter, melted
1/2 cup pecans
caramel sauce, to drizzle over (optional)

Steps:

Preheat oven to 350 degrees.
For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust.
Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. Drizzle a little caramel sauce on top, if desired.

Nutrition Facts : Calories 415.4, Fat 17.1, SaturatedFat 8.7, Cholesterol 67.9, Sodium 330.8, Carbohydrate 62.8, Fiber 1.1, Sugar 47.6, Protein 5.3

PUMPKIN COBBLER

Pumpkin Cobbler image

This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!

Provided by holly

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

cooking spray
½ cup white sugar
2 eggs, beaten
1 (15 ounce) can pure pumpkin (such as Libby's®)
¾ cup evaporated milk
1 teaspoon orange extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

Nutrition Facts : Calories 408 calories, Carbohydrate 59 g, Cholesterol 92.3 mg, Fat 16.9 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 7.7 g, Sodium 655.5 mg, Sugar 40.5 g

PUMPKIN PECAN COBBLER RECIPE - (4.5/5)

Pumpkin Pecan Cobbler Recipe - (4.5/5) image

Provided by á-49077

Number Of Ingredients 16

Ingredients

TOPPING:
1 cup and 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

Steps:

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 overtop without stirring and bake for 40 minutes or once the middle is set. Place dish on baking sheet in case cobbler bubbles over. Cool 5 to 10 minutes before serving. Serve with more pecans and vanilla ice cream.

PUMPKIN CRUNCH COBBLER

Pumpkin Crunch Cobbler image

A new use for canned pumpkin and great for Thanksgiving (or any time of the year).

Provided by jsm7184

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
1 cup milk
3 eggs
½ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
⅛ teaspoon ground cloves
1 (18.25 ounce) package butter cake mix
¾ cup butter, melted
¾ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 57.9 g, Cholesterol 94.4 mg, Fat 25.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 669.1 mg, Sugar 38 g

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