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Crockpot Pumpkin Pecan Cobbler
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin
Prep Time:
15
minutes
Cook Time:
2
hours
Total Time:
2
hours
15
minutes
Servings:
10
servings
Calories:
274
kcal
Author:
Amanda Carlisle
This recipe is so simple to make and marries pumpkin and pecan so beautifully it has to be made! You have never had anything like this Crockpot Pumpkin Pecan Cobbler. A must have for Thanksgiving.
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Equipment
4 Qt Crockpot
Ingredients
1
Cup
All Purpose Flour
2
tsp
Baking Powder
½
tsp
Salt
¾
Cup
granulated sugar
2
tsp
Pumpkin Pie Spice
½
cup
pumpkin puree
¼
cup
milk
⅓
cup
vegetable oil
1
tsp
vanilla
Topping
½
cup
granulated sugar
½
cup
brown sugar
¼
cup
pecans
chopped
1 ½
cups
water
very hot
Instructions
Pull out a 5 - 6 quart crockpot. Line it with parchment paper and turn it on high to heat up while you mix.
In a medium bowl mix your dry ingredients; flour, baking powder, salt, sugar, and spices. Set aside.
In a smaller bowl mix pumpkin, milk, oil and vanilla.
Pour your wet ingredients into your dry ingredients and mix until a thick batter is formed.
Spread the batter into the parchment lined crockpot.
In a separate bowl mix sugars and pecans for topping.
Spread the topping over the batter evenly. Yes, it's a lot.
Finally pour the VERY hot water over the entire thing. DO NOT STIR. Just pour water and cover with the lid.
Cook on high for 1 ½ to 2 hours. Just until the middle is set.
Turn off crockpot and scoop and serve with vanilla ice cream.
Gluten Free
Use a gluten free all purpose flour mix
Dairy Free
Use dairy free milk of your choice and dairy free ice cream.
Nutrition
Calories:
274
kcal
|
Carbohydrates:
47
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
1
mg
|
Sodium:
223
mg
|
Potassium:
71
mg
|
Fiber:
1
g
|
Sugar:
37
g
|
Vitamin A:
1916
IU
|
Vitamin C:
1
mg
|
Calcium:
80
mg
|
Iron:
1
mg