Go Back
–+ servings

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: 274kcal
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. 
Print Recipe

Equipment

  • 4 Qt Crockpot

Ingredients

  • 1 Cup All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 Cup granulated sugar
  • 2 tsp Pumpkin Pie Spice
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla

Topping

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup pecans chopped
  • 1 1/2 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 1/2 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: 274kcal | Carbohydrates: 47g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 223mg | Potassium: 71mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1916IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg