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This pumpkin cobbler brings the warmth and spice of autumn straight to your table with a smooth pumpkin base and a crisp pecan-oat topping. It is perfect for cozy gatherings or family desserts that feel homemade and indulgent.
I first baked this cobbler on a chilly fall evening and the aroma filled my kitchen instantly. Now it has become a staple whenever I want a sweet seasonal treat.
Ingredients
- Cooking spray for greasing the pan: ensures easy release and even browning
- 3 eggs: adds structure and richness to the custard base
- 1 cup sugar: balances the natural sweetness of pumpkin
- 1 can 15 oz pumpkin puree: the core flavor component, choose pure pumpkin for best taste
- 2/3 cup heavy cream: adds creaminess and smooth texture
- 2 teaspoons pumpkin pie spice: provides warming autumn spices
- 1 teaspoon vanilla: enhances overall flavor
- 1 teaspoon kosher salt, divided: balances sweetness and highlights flavor
- 1/2 cup toasted pecans, roughly chopped: crunchy topping, brings nutty flavor
- 1/4 cup rolled oats: adds texture and stability to topping
- 1/2 cup flour: binds the topping and provides golden crisp
- 1/3 cup brown sugar: sweetens topping and caramelizes during baking
- 1 teaspoon cinnamon: reinforces the warm spice profile
- 5 tablespoons butter, melted: binds topping and adds richness
- Vanilla ice cream for serving: optional but enhances the dessert with creamy contrast
Step-by-Step Instructions
- Prepare the oven and skillet:
- Preheat oven to 375 degrees Fahrenheit. Grease a medium ovenproof skillet with cooking spray to prevent sticking and ensure even browning.
- Mix the pumpkin base:
- In a large bowl, whisk eggs and sugar until smooth and fully combined. Add pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and half of the kosher salt. Whisk until completely blended. Pour mixture into prepared skillet.
- Prepare the topping:
- In another bowl, combine toasted pecans, rolled oats, flour, brown sugar, cinnamon, and remaining salt. Stir until evenly mixed. Add melted butter and mix until crumbly clusters form for a textured topping.
- Assemble and bake:
- Evenly sprinkle the pecan-oat mixture over the pumpkin base. Bake for about 45 minutes until the topping is golden and the filling is set. Check for slight jiggle in the center to avoid overbaking.
- Serve:
- Allow cobbler to cool slightly before serving. Top with a scoop of vanilla ice cream for a warm and creamy contrast.
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My favorite part is the toasted pecans which bring a nutty aroma that fills the kitchen. One memorable evening my family enjoyed this straight from the oven with ice cream and it became an instant classic.
Storage Tips
Store leftover cobbler in an airtight container in the refrigerator for up to four days. Reheat gently in the oven to maintain the crisp topping.
Ingredient Substitutions
Almonds or walnuts can replace pecans if preferred. Coconut cream or oat cream can replace heavy cream for a lighter variation.
Serving Suggestions
Serve warm with vanilla ice cream or a dollop of whipped cream. Pairs wonderfully with a hot cup of spiced tea or coffee.
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Cultural Context
Pumpkin desserts have deep roots in American fall traditions. This cobbler highlights seasonal flavors and evokes the warmth of home cooking during autumn celebrations.
Frequently Asked Questions About Recipes
- → Can I make pumpkin cobbler ahead of time?
Yes, you can bake it a day in advance and reheat in the oven before serving for best flavor and texture.
- → What can I use instead of pecans?
Walnuts, almonds, or even sunflower seeds can be used as a substitute while keeping the crunchy topping.
- → Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Be sure to drain excess liquid for the right consistency.
- → How do I know when the cobbler is done?
The topping should be golden and crisp, and the pumpkin filling should be set but slightly soft in the center.
- → What is the best way to serve pumpkin cobbler?
It’s best served warm straight from the oven with a scoop of vanilla ice cream or a dollop of whipped cream.