Ingredients:
- 1 (15 ounce/425g) can pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (240ml) evaporated milk
- 2 large eggs
- 2 tablespoons (30ml) heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (100g) chopped pecans, toasted
- 1 ½ cups (192g) all-purpose flour, plus more for dusting
- 2 tablespoons (25g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cut into cubes
- ¾ cup (180ml) whole milk
- 2 tablespoons (30g) granulated sugar, for sprinkling
- 2 tablespoons (30g) melted butter, for brushing
Instructions:
- Toast the Pecans: Spread pecans on a baking sheet and toast in toaster oven for about 5 minutes.
- Prepare the Pumpkin Pecan Filling: In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, evaporated milk, eggs, heavy cream, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth. Stir in the toasted pecans.
- Pour Filling into Baking Dish: Pour the pumpkin pecan filling into the prepared 9x13 inch baking dish.
- Make the Cobbler Topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the Butter: Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the Milk: Add the milk to the flour-butter mixture and stir until just combined. Be careful not to overmix.
- Drop Spoonfuls of Topping: Drop spoonfuls of the cobbler topping evenly over the pumpkin pecan filling.
- Brush and Sprinkle: Brush the topping with melted butter and sprinkle with granulated sugar.
- Bake: Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean (or with just a little bit of filling clinging to it).
- Cool and Serve: Let the cobbler cool slightly before serving.