Pumpkin Pecan Cobbler with Pumpkin Ice Cream

The thing about Thanksgiving dinner is you don’t want it to be a disaster and while making this today I kept thinking, “Oh No..” this isn’t right, the flour isn’t coming together this is too thick, I made it exactly per food blogger Lauren’s Latest measurements but my consistency was off.  So out of desperation I wanted it to be silky smooth like her pictures.  I added a tab bit more pumpkin puree, milk and oil in addition to the butter to get it to a nice smooth consistency.  So when making this – make your adjustments accordingly or simply use less flour. I made it and realized it was too small of an amount for the people coming over so I made a 2nd batch and combined the two to this baking pan. The pouring of the hot boiling water over the top had me questioning this method- but do it and don’t mix!  It gives this dish a nice caramelized flavor at the bottom of the pumpkin.  I purchased the ice cream for timing reasons even though I did find a Pumpkin ice cream recipe.  This recipe by Lauren’s Latest is popular on Pinterest I pinned it one week ago and couldn’t wait to make it.  It is excellent, creamy, rich and full of pumpkin pecan goodness. :))

Quick note on making this.  It will dry out on you the next day and you can still save it- just pour some heavy cream and add more hot boiling water to it and bake for 7 mins and it will be back to it’s creaminess.

cobler

pumpkincobbler

 

 

PUMPKIN PECAN COBBLER

Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS:

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

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

DIRECTIONS:

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!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s