I've been craving Pumpkin Pie but wasn't in the mood to make a crust, so I made Pumpkin Cobbler instead! 

Pumpkin Cobbler is like the best of both worlds with a silky smooth pumpkin filling and crunchy spiced brown sugar nut topping! This recipe is so easy to make I might just forgo Pumpkin Pie this year at Thanksgiving and serve Pumpkin Cobbler instead. 

Pumpkin Cobbler like all my other Cobbler Recipes is perfect for an easy dessert for the family or taking to your next potluck. We love it with a scoop of Vanilla Ice Cream but Sweetened Whipping Cream would be equally delicious.

Here's how I made the recipe:

  

Mix together: 

• 15 ounces Pumpkin Puree
• 3 whole Eggs
• 2/3 cup Brown Sugar
• 1 cup Whole Milk
• 1/2 teaspoon Sea Salt
• 1 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Allspice
• 1/4 teaspoon Ground Nutmeg

Until well combined.

Here's my recipe for Homemade Roasted Pumpkin Puree, incase you don't want to use canned.

Pour Pumpkin Mixture into an 8"x11" pan.

In a mixing bowl stir together:

• 1 cup All-Purpose Flour
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 cup Chopped Walnuts or Pecans
• 1 teaspoon Baking Powder
• 1/2 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Ginger
• 1/8 teaspoon Ground Allspice
• 1/8 teaspoon Ground Nutmeg

Until well combined.

Make a well in the center of flour mixture. Mix in 1 whole Egg and 1 teaspoon Pure Vanilla Extract.

Mix using a fork until mixture becomes super crumbly, and egg is no longer visible. 

Alternatively you can also add all ingredients to the mixer and mix until well combined.

Gently press crumb topping betweens fingers and cover top of Pumpkin Mixture.

Drizzle with 1/2 cup Melted Butter until evenly covered.

Bake in a 375 degree oven for 50-55 minutes until top is golden brown and center is just slightly loose.

Allow to cool until warm or room temperature and serve with a scoop of Vanilla Ice Cream or Sweetened Whipping Cream.

With Fall weather on the way Pumpkin Cobbler makes the season change way more tolerable! A delicious way to kick off fall! 

Other favorite cobbler and crisp recipes you might love are:

• Blueberry Cobbler
• Blackberry Cobbler
• Strawberry Rhubarb Cobbler
• Peach Raspberry Cobbler
• Easy Peach Cobbler
• Caramel Apple Cobbler
• Best Apple Crisp Recipe

Pumpkin, Cobbler, Recipe, Dessert, Thanksgiving, Christmas, Holiday, Walnuts, Pecans, Cinnamon, Brown Sugar

Pumpkin, Cobbler, Recipe, Dessert, Thanksgiving, Christmas, Holiday

American, Southern

Yield: 12 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Pumpkin Cobbler

Pumpkin Cobbler is easy to make recipe that is great alternative to pumpkin pie! Delicious pumpkin spiced filling covered in crunch brown sugar spiced cobbler topping from Serena Bakes Simply From Scratch.

5 out of 5 based on 2 user ratings

prep time: 10 minscook time: 55 minstotal time: 65 mins

ingredients:

Pumpkin Filling

• 15 ounces Pumpkin Puree
• 3 whole Eggs
• 2/3 cup Brown Sugar
• 1 cup Whole Milk
• 1/2 teaspoon Sea Salt
• 1 1/2 teaspoons Cinnamon, Ground
• 1/2 teaspoon Ginger, Ground
• 1/2 teaspoon Allspice, Ground
• 1/4 teaspoon Nutmeg, Ground

Cobbler Topping

• 1 cup All-Purpose Or Whole Wheat Pastry Flour
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 cup Walnuts Or Pecans, Chopped (Optional)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Cinnamon, Ground
• 1/8 teaspoon Ginger, Ground
• 1/8 teaspoon Allspice, Ground
• 1/8 teaspoon Nutmeg, Ground
• 1 whole Egg
• 1 teaspoon Pure Vanilla Extract
• 1/2 cup Butter, Melted

instructions

1. Preheat oven to 375 degrees.

Pumpkin Filling

1. Mix together until well combined pumpkin puree, 3 eggs, 2/3 cup brown sugar, milk, salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg. 
2. Pour into a 8"x11" baking dish.

Cobbler Topping

1. In a medium sized bowl stir together flour, 1/2 cup brown sugar, granulated sugar, nuts, baking powder, 1/2 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg, until well combined. Make a well in the center. 
2. Add 1 egg and vanilla. Using a fork stir together until well combined, crumbly, and egg is no longer visible. 
3. Squeeze crumb topping between fingers, and distribute gently over the top of pumpkin mixture until evenly coated. 
4. Evenly drizzle melted butter over crumb mixture. Bake for 50-55 minutes until golden brown and center is just slightly loose. Allow to cool until set. 
5. Serve with Vanilla Ice Cream or Sweetened Whipping Cream.

NOTES:

Calories Calculated using my fitness pal.

calories
347

fat (grams)
17

carbs (grams)
45

protein (grams)
6

sugar (grams)
31

https://www.serenabakessimplyfromscratch.com/2016/09/pumpkin-cobbler.html

© 2016 Serena Bakes Simply From Scratch

Created using The Recipes Generator