Ingredients:

  • 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling!)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 ½ cups (360ml) evaporated milk
  • 2 large eggs, lightly beaten
  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into cubes
  • ⅔ cup (160ml) whole milk
  • ½ cup (57g) chopped pecans
  • 2 tablespoons granulated sugar, for sprinkling

Instructions:

  1. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, and salt.
  2. Whisk in evaporated milk and beaten eggs until well combined.
  3. Pour the pumpkin filling into the prepared baking dish.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. Stir in the milk until just combined. Gently fold in the chopped pecans. Be careful not to overmix!
  7. Drop spoonfuls of the cobbler topping evenly over the pumpkin filling.
  8. Sprinkle the topping with granulated sugar.
  9. 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. (A knife inserted into the filling should come out mostly clean.)
  10. Let the cobbler cool for at least 15 minutes before serving.