I LOVE pumpkin! At anytime?
I think so, but I can’t bring myself to make anything pumpkin at anytime other than Thanksgiving. And that’s just plain weird.
But this PUMPKIN PECAN COBBLER may be an all year round go-to recipe. It’s lick the bowl delicious! It’s also easy to cook in the coach.
I saw it first on
Recipe credit: Lauren’s Latest
1 cup + 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
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 over the entire thing – WITHOUT STIRRING A THING!
Bake for 40 minutes or once the middle is set.
Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
WHAT I LEARNED COOKING IN THE COACH
- I didn’t have any nutmeg or cloves in the cupboard (or car in the drive way) – it was still delicious!
- I used vegetable oil – instead of the melted butter (so I could have more ice cream…) – it was still delicious!
- I baked it a little too early so it had cooled down too much. The “ooey gooey pumpkin lava sauce” had turned to pudding – it was still delicious! Follow the directions and eat it warm right out of the oven!
- Only 1/2 cup of pumpkin needed for this recipe! Why do they make cans of pumpkin so big! Now what do I do with the rest of the can? Stay tuned.