Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup heavy cream
- 1 cup chopped pecans
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
Directions:
- Preheat the oven to 350°F (175°C).
- Prepare the filling: In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, salt, eggs, and heavy cream. Mix well until smooth and combined.
- Transfer the mixture: Pour the pumpkin filling into a greased 9×13-inch baking dish.
- Make the topping: In a separate bowl, combine the chopped pecans, flour, and melted butter. Mix until the pecans are well coated. Sprinkle the pecan mixture evenly over the pumpkin filling.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the cobbler is set and the top is golden brown.
- Serve: Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream if desired.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 300 kcal per serving | Servings: 8 servings
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