Believe it or not, there is a very simple recipe for a pumpkin cream cobbler you can make at home.
It may take some time to mix together the ingredients and pour them into the dough, but you will likely be rewarded with an easy-to-pull-together fall dessert that’s completely homemade and delicious!
Pecans, cinnamon, brown sugar, and tons of pumpkin spice make this dessert totally irresistible!
In this blog post, you’ll get to follow along and watch me in the kitchen as I show you how easy it is to whip up this delicious dish. Let’s get cooking!
Below is the pumpkin and pecan cobbler recipe for you to make and enjoy at home.
- “2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, beaten (or equivalent of two large eggs)
- 1/4 cup sugar (or equivalent of granulated sugar – see above) – Splenda may be substituted in the same amount if desired. If you’re not watching your sugar intake, use 3/4 cup or more. If using a substitute such as almond extract, use half the amount called for here that’s in the recipe above. For example, if a recipe calls for two teaspoons of almond extract, and you use Splenda instead of sugar, reduce the amount of almond extract to 1/4 teaspoon.
- “1 1/2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree
- 3 tablespoons butter, melted – Use the same amount of unsalted butter or a substitute like Earth Balance in the same amount. Don’t use margarine, though. It’s too processed and just not as good for you! If you don’t want to use butter but have no other substitution available, leave it out entirely.
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- Preheat oven to 350 degrees F (176 C). Prepare a 9×13″ or equivalent-sized pan with non-stick cooking spray, or grease and flour the pan to prevent sticking.
- Sift together the flour, baking powder and salt into a large bowl.
- Add the eggs, one at a time, and mix thoroughly before adding the sugar.
- Add in the vanilla and pumpkin puree and mix well until combined.
- The batter will be quite thick. Pour the batter into the baking dish and spread it out evenly across the pan using a spatula.
- Bake for 40 to 50 minutes (start checking after 40 minutes), or until browned on top. The cobbler will be set on top when done.
- This recipe makes 6 to 8 servings, depending on how thick you spread the batter. Serve with a scoop of vanilla ice cream or some whipped cream for a tasty fall dessert that’s easy to make and great for pumpkin pie lovers!
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Nutrition Facts (Cobbler Only)
- Calories: 211 kcal – 19% total calories from fat.
- Total fat is 147.0g, total carbs are 20.5g and total protein is 4.0 g.
- Saturated fat is 13.0g, trans fat is 0g and cholesterol is 131mg.
- Fiber is 3.0 g, sodium is 75mg, total sugars is 9.0g, total protein is 4.0 g (9%) and calcium is 29mg (2%).
- Iron is 0.3mg, magnesium is 74mg, potassium is 219mg and there are 0.0g (0%) of other vitamins or minerals in this recipe.
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The recipe is a great way to end the night. But there are also so many different ways you can alter it, or even Put your own spin on the dish by substituting ingredients you have in your pantry with what you need for the recipe.
You don’t need to follow it exactly, just make it your own.
You can make this recipe vegan by substituting the eggs with 1/2 cup of ground flax seed.
You’ll also want to use vegan margarine: Earth Balance or Smart Balance.
It’s a great recipe for kids, because it only has 1 tablespoon of sugar in it that makes the dish so sweet and delicious!
If you need to get rid of some of the fat in this recipe, I recommend using almond extract instead of vanilla extract to just add a touch more flavor to the cobbler.
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