Pumpkin Cobbler With Pecan Crunch Topping

This dessert is knock-out good! I didn't put the caramel sauce on it, as I thought there were plenty of calories here already. Don't be intimidated by all the ingredients. It's not difficult at all. And so perfect for the season. 

2 eggs, slightly beaten
1 cup evaporated milk
2 (15 oz.) cans of pumpkin
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1/2 cup butter, melted (no substitutes)
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla

1/2 cup brown sugar
2 tablespoons flour
3 tablespoons butter, melted
1/2 cup pecans
caramel sauce, to drizzle over (optional)


Preheat oven to 350 degrees.
For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.

For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour pumpkin filling mixture evenly over crust.

Combine pecan crunch ingredients and sprinkle on top.
Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm.

Drizzle a little caramel sauce on top, if desired. If I used the caramel drizzle, I would drizzle it on the dessert plate before putting the dessert on the plate. Would be more for appearance, because you really don't need anymore sweetness.