It’s October, which means we’ll be buying a pumpkin later this month, and then cooking it for the freezer. It also means I should probably finish using the pumpkin that’s already in there from year’s past. We’re giving this recipe a try today, but adjusting it to use more pumpkin.


Pumpkin Pecan Cobbler
Yield: 4 servings

2/3 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves (omit next time)
1/2 cup pumpkin puree
1 teaspoon vanilla
1/2 cup brown sugar
1/4 cup chopped pecans
3/4 cup 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, and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 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 35 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.