Thursday, October 15, 2015

Pumpkin Pecan Cobbler




Are you kidding me??    If you like pumpkin pie, cinnamon sugar and warm cobbler.....ok, even if you don't like cobbler, you will like this.  This is a hot gooey, yummy pumpkin, cinnamony ( I know, not a real word).... dessert for fall and winter.  And guess what ? .....it is super easy!  Look at the recipe.  Two bowls, no mixer, one pan, bake!

Have that vanilla ice cream in the freezer and your family will be thanking you.  You will be thanking yourself!  This came from a great little blog called Lauren's Latest. And trust me when I tell you it won't disappoint.

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.

Enjoy! 

Paula