This pumpkin pie pecan cobbler is a cozy, easy dessert that brings together creamy pumpkin and crunchy pecans in one delicious dish. Perfect for fall gatherings or a family night, it’s a sweet treat everyone will love!
Table of Contents
Easy Pumpkin Pie Pecan Cobbler Recipe
Why You’ll Love This Pumpkin Pie Pecan Cobbler
This delightful cobbler combines the flavors of pumpkin pie with a crispy, cookie-like topping. It’s not just easy to make; it’s also a crowd-pleaser! The mix of sweet, spiced pumpkin and crunchy pecans creates a perfect balance that will warm your heart.
Key Ingredients for the Perfect Cobbler
To create this heavenly dessert, you’ll need pure pumpkin, evaporated milk, and light brown sugar to form the luscious base. The spice cake mix on top adds a flavorful crunch, while the chopped pecans provide texture and sweetness.
How to Make Pumpkin Pie Pecan Cobbler
Step-by-Step Baking Instructions
Begin by preheating your oven to 350°F and spraying a 9×13 inch baking dish with cooking spray. In a large mixing bowl, combine the pure pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk until the mixture is smooth, then pour it into the prepared baking dish.
Next, evenly sprinkle the dry cake mix over the pumpkin mixture and top with chopped pecans. Drizzle the melted butter over everything, ensuring that the dry cake mix is well covered. Bake for 40 to 50 minutes, until the edges are golden brown and the center is set. Allow the cobbler to cool for 10 minutes before serving.
Tips for the Best Pecan Cobbler Topping
If you prefer a more uniform topping, consider mixing the dry cake mix, melted butter, and chopped pecans in a separate bowl before sprinkling it over the pumpkin base. This will create a delightful crunchy crust that pairs beautifully with the soft, creamy filling.
Customizing Your Pumpkin Pie Pecan Cobbler
Spice Cake Mix Substitutions
If you can’t find spice cake mix, feel free to substitute with vanilla or yellow cake mix. Just add ½ teaspoon of ground cinnamon to enhance the flavor profile!
Addressing Nut Allergies
Pecans are essential for adding texture and sweetness, but if you have nut allergies, consider using sunflower seeds or simply omitting them. The cobbler will still be delicious without nuts!
Serving Suggestions for Warm Cobbler
This warm cobbler is perfect when served with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle some caramel syrup on top for an extra touch of indulgence, or sprinkle with additional chopped pecans.
Storing Leftovers
If you have leftovers, store the cobbler covered in the refrigerator for up to two days. You can reheat individual portions in the microwave for a quick dessert that feels freshly made.
Related Recipes to try
- Nutty Golden Cake With A Crunchy Topping
- Peach Cake
- Yellow Cupcakes
- Oreo Cookies Cream Cheesecake Bars
- Dessert Money
- Gulab Jamun Rabdi Box Cake
FAQs
What ingredients do I need?
You will need pure pumpkin, evaporated milk, light brown sugar, eggs, pumpkin pie spice, spice cake mix, chopped pecans, and melted butter.
How long does it take to bake?
Bake the cobbler for 40 to 50 minutes at 350°F until the edges are golden brown and the center is set.
Can I use fresh pumpkin puree?
Yes, you can use fresh pumpkin puree instead of canned, but ensure it is 100% pure pumpkin, not pie filling.
Is this cobbler gluten-free?
No, this cobbler is not gluten-free due to the use of spice cake mix, which contains wheat flour.
What kind of pecans should I use?
Use raw or lightly toasted pecans for the best flavor and crunch in your cobbler.
Conclusion
Incorporate this pumpkin pie pecan cobbler into your dessert repertoire and watch it become a family favorite! For more inspiration, check out our Pinterest page, where you’ll find plenty of delicious recipes to try!
Pumpkin Pie Pecan Cobbler: A Warm, Indulgent Delight
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- 1 can (15 oz) pure pumpkin
- 1 can (12 oz) evaporated milk
- 1 cup light brown sugar
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 box (15.25 oz) spice cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) salted butter, melted
Instructions
- Preheat oven to 350°F. Spray a 9×13 inch baking dish with cooking spray.
- In a large mixing bowl, combine pure pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk until smooth and pour into the baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin mixture. Sprinkle chopped pecans over the cake mix.
- Drizzle melted butter over the pecans, ensuring all dry cake mix is covered.
- Alternatively, mix the dry cake mix, melted butter, and chopped pecans in a separate bowl before sprinkling over the pumpkin mixture for a more uniform crisp topping.
- Bake for 40-50 minutes until edges are golden brown and the center is set.
- Let cool for 10 minutes before serving.
Notes
– If substituting vanilla or yellow cake mix for spice cake mix, add 1/2 teaspoon ground cinnamon.
– Nuts are essential for texture and sweetness balance; consider finding a different recipe if allergic.
– Refrigerate leftovers covered for up to 2 days. Reheat in microwave if desired.
– Serve with vanilla ice cream, whipped cream, caramel syrup, or additional chopped pecans.