What’s Cooking in the Coach? Pumpkin!

IMG_1801I 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  FOR-Google+badge

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.


Bon Appetit!


  1. I didn’t have any nutmeg or cloves in the cupboard (or car in the drive way) – it was still delicious!
  2. I used vegetable oil – instead of the melted butter (so I could have more ice cream…) – it was still delicious!
  3. 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!
  4. 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.


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