Pumpkin pie cobbler is a fun twist on a classic Thanksgiving dish. It's a rich and filling dessert that is always a hit when I take it to parties and potlucks. I recently shared photos of this simple cobbler on Instagram and got dozens of requests for the recipe, so here it is. I hope pumpkin pie cobbler will find a place on your table this Thanksgiving season.
Ingredients
Filling:
1 - 30 ounce can of pumpkin pie mix 1 1/3 cups sugar 3 eggs 2 teaspoons pumpkin pie spice 1 teaspoon salt 1 cup heavy cream Topping: 2 cups flour 1 1/2 cups sugar 1 cup chopped pecans 2 teaspoons cinnamon 1 teaspoon salt 1 1/2 sticks butter (melted)
Preheat the oven to 375 degrees.
Make your filling: Combine all the filling ingredients in a large bowl and stir until smooth and blended. Pour into a cast iron skillet. (You could also use a glass baking dish, but I love using cast iron. If you're new to cast iron, here's a good starter cast iron skillet like the one I used in this recipe). Make your topping: Add the dry ingredients to a bowl and mix with a fork. Pour in the melted butter and mix until it forms a crumbly texture. Sprinkle the crumb topping all over the pumpkin filling. Bake for 45-50 minutes or until the top is gold brown. Enjoy! If you try the recipe, leave a comment and let me know what you think. I hope you love this one as much as we do!
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