If you like cobbler and all things pumpkin as much as I do, then you’re gonna just love this recipe for pumpkin pecan cobbler.
While you can make this with canned pumpkin, the recipe below does use fresh pumpkin cause why not.
This is a great fall dessert that you can make just because, or you can make it part of your Thanksgiving dessert options.
Either way, I think you’re gonna love it.
Here’s that recipe for ya –
Fresh Pumpkin Pecan Cobbler
This warm and comforting dessert combines the natural sweetness of fresh pumpkin with crunchy pecans in a rustic cobbler. Perfect for fall gatherings, this homestyle dessert features a spiced pumpkin filling topped with a tender, golden biscuit crust studded with toasted pecans.
Ingredients
- 3 cups fresh pumpkin (peeled, seeded, and cut into 1/2-inch cubes (about 1.5 lbs))
- 3/4 cup granulated sugar (divided)
- 1/2 cup brown sugar (packed)
- 1/2 cup water
- 1 1/2 teaspoons ground cinnamon (divided)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt (divided)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons unsalted butter (cold and cut into small cubes)
- 2/3 cup heavy cream
- 1 cup pecans (chopped and toasted)
- 2 tablespoons unsalted butter (melted, for brushing)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a 2-quart casserole dish.
💡 Tip: Using a lighter-colored dish will prevent over-browning of the cobbler topping.
2. In a large saucepan, combine the cubed fresh pumpkin, 1/2 cup granulated sugar, brown sugar, water, 1 teaspoon cinnamon, ginger, allspice, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the pumpkin is just tender but still holds its shape.
💡 Tip: Don't overcook the pumpkin at this stage; it will continue cooking in the oven and you want to maintain some texture.
3. In a small bowl, whisk together the cornstarch with 3 tablespoons of water until smooth. Stir this mixture into the pumpkin along with the vanilla extract. Cook for 2-3 minutes more until the mixture thickens slightly. Remove from heat and pour the pumpkin filling into the prepared baking dish.
💡 Tip: The filling should be glossy and slightly thickened but still saucy; it will continue to set as it bakes.
4. In a medium bowl, whisk together the flour, remaining 1/4 cup granulated sugar, baking powder, remaining 1/2 teaspoon cinnamon, and remaining 1/4 teaspoon salt.
5. Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
💡 Tip: Keeping the butter cold is key to a flaky, tender topping.
6. Stir in 3/4 cup of the chopped toasted pecans. Pour in the heavy cream and stir gently with a fork just until a shaggy dough forms. Do not overmix.
💡 Tip: The dough should be slightly sticky and rustic-looking; overmixing will make the topping tough.
7. Drop spoonfuls of the cobbler dough over the pumpkin filling, leaving some gaps for steam to escape. The dough doesn't need to cover the entire surface. Brush the top with melted butter and sprinkle with the remaining 1/4 cup pecans and coarse sugar if using.
💡 Tip: The gaps allow the filling to bubble up around the edges, creating a beautiful rustic appearance.
8. Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the top browns too quickly, loosely cover with aluminum foil for the last 10 minutes of baking.
💡 Tip: The cobbler is done when a toothpick inserted into the topping comes out clean.
9. Remove from the oven and let cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
💡 Tip: The filling will be very hot when first removed from the oven; cooling slightly allows it to set and makes serving easier.
Notes
You can substitute nutmeg for the allspice.
Variations
And if you enjoy the base recipe above, just wait until you check out some of these variations.
- Maple Pecan Cobbler: Replace the brown sugar with 1/2 cup pure maple syrup for a deeper, more complex flavor.
- Spiced Rum Version: Add 2 tablespoons of dark rum to the pumpkin filling for an adult twist.
- Apple Pumpkin Cobbler: Replace 1 cup of pumpkin with 1 cup diced apples for added texture and tartness.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour in the topping.
- Dairy-Free Version: Substitute the butter with cold coconut oil and use full-fat coconut cream instead of heavy cream.
- Extra Crunchy Topping: Mix 1/4 cup oats into the cobbler dough for added texture.
- Cranberry Orange Twist: Add 1/2 cup dried cranberries and 1 tablespoon orange zest to the pumpkin filling.
Nutrition Facts
Calories: 425 kcal
Total Fat: 23g
Saturated Fat: 10g
Cholesterol: 42mg
Sodium: 285mg
Total Carbohydrates: 52g
Dietary Fiber: 3g
Sugars: 32g
Protein: 5g
Vitamin A: 180% DV
Vitamin C: 8% DV
Calcium: 10% DV
Iron: 12% DV