Description
This Irresistibly Cozy Pumpkin Pecan Cobbler is a perfect fall dessert combining a tender, buttery crust with a rich pumpkin filling and crunchy toasted pecans. Its warm cinnamon and nutmeg spices evoke the essence of autumn, making it ideal for gatherings and cozy evenings.
Ingredients
Scale
Crust
- 1/2 cup butter, softened
- 1 cup granulated sugar (can substitute with brown sugar)
- 1 1/2 cups all-purpose flour
Filling
- 2 cups pumpkin puree (fresh roasted preferred)
- 1/2 cup heavy cream (can replace with coconut cream)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Toppings
- 1 cup pecans, chopped and toasted
Instructions
- Prepare the crust: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the all-purpose flour and mix until a crumbly dough forms. Press the dough evenly into the bottom of a greased baking dish to create the base crust.
- Prepare the filling: In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, ground cinnamon, ground nutmeg, salt, and vanilla extract until the mixture is smooth and well combined.
- Assemble the cobbler: Pour the pumpkin filling evenly over the prepared crust in the baking dish. Sprinkle the chopped, toasted pecans evenly over the top to add crunch and flavor.
- Bake the cobbler: Preheat your oven to 350°F (175°C). Place the assembled dish in the oven and bake for 40 to 45 minutes, or until the filling is set and the top is lightly golden.
- Cool and serve: Remove from the oven and allow the cobbler to cool slightly before slicing. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Notes
- You can substitute brown sugar for granulated sugar to add a deeper molasses flavor.
- Fresh roasted pumpkin puree enhances flavor but canned pumpkin puree works well too.
- To toast pecans, spread them on a baking sheet and roast at 350°F for 5-7 minutes, stirring halfway through.
- For a dairy-free option, replace heavy cream with coconut cream and butter with a vegan margarine.
- Ensure the filling is completely set before removing from the oven to avoid a runny cobbler.
