Ingredients:

  • 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (240ml) evaporated milk
  • 2 large eggs
  • 2 tablespoons (30ml) melted unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (100g) chopped pecans
  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting
  • 2 tablespoons (25g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into cubes
  • 2/3 cup (160ml) buttermilk, cold
  • 2 tablespoons (30ml) milk, for brushing (optional)
  • 1 tablespoon turbinado sugar, for sprinkling (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, evaporated milk, eggs, melted butter, cinnamon, ginger, cloves, and salt until smooth.
  3. Stir in chopped pecans.
  4. Pour the filling into the prepared baking dish.
  5. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Gently stir in cold buttermilk until just combined. Do not overmix.
  8. Drop spoonfuls of the biscuit dough evenly over the pumpkin pecan filling. Don't worry about covering the entire surface; some filling showing is fine!
  9. Brush the biscuit topping with milk (if using) and sprinkle with turbinado sugar (if using).
  10. Bake for 45-55 minutes, or until the topping is golden brown and the filling is set. A toothpick inserted into the center of the filling (avoiding the biscuit topping) should come out clean.
  11. Let cool slightly before serving your homemade pumpkin pecan cobbler.