PUMPKIN COBBLER WITH PECAN CRUNCH
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
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
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