Ingredients:

  • 1 (15 ounce) can pumpkin puree (425g)
  • 1 cup granulated sugar (200g)
  • ½ cup packed light brown sugar (100g)
  • 1 teaspoon ground cinnamon (5ml)
  • ½ teaspoon ground ginger (2.5ml)
  • ¼ teaspoon ground cloves (1.25ml)
  • ¼ teaspoon ground nutmeg (1.25ml)
  • ¼ teaspoon salt (1.25ml)
  • 1 cup evaporated milk (240ml)
  • ½ cup heavy cream (120ml)
  • 1 teaspoon vanilla extract (5ml)
  • ½ cup chopped pecans (50g)
  • 1 ½ cups all-purpose flour (190g)
  • 2 teaspoons baking powder (10ml)
  • ½ teaspoon salt (2.5ml)
  • ½ cup (1 stick) cold unsalted butter, cut into cubes (113g)
  • ¾ cup whole milk (180ml)
  • 2 tablespoons granulated sugar, for sprinkling

Instructions:

  1. Whisk together pumpkin puree, sugars, spices, and salt in a large bowl.
  2. Stir in evaporated milk, heavy cream, and vanilla extract until well combined.
  3. Gently fold in the chopped pecans.
  4. Pour the pumpkin filling into the prepared baking dish.
  5. In a medium bowl, whisk together flour, baking powder, and salt.
  6. Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Stir in the milk until just combined. Do not overmix.
  8. Drop spoonfuls of biscuit dough evenly over the pumpkin filling.
  9. Sprinkle the biscuit topping with granulated sugar.
  10. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and the filling is set.
  11. Let cool slightly before serving this delicious pumpkin and pecan cobbler.