Pumpkin Cobbler

This recipe first appeared in my book, Bake it to the Limit, but this version has twice the amount of streusel. It is easier than a pumpkin pie and a nice alternative – if you like pumpkin desserts, you must try this. Sweetened swirls of pumpkin are entwined with tender cake and crunchy brown sugar walnut streusel. The epitome of a homespun winter dessert.

Serves 8 to 10


1/2 cup (1 stick) unsalted butter

1 cup all-purpose flour

1 cup whole milk

1/2 cup sugar

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt



3 1/2 cups (one 29 ounce can) canned pumpkin purée

1/2 cup whole milk

1/2 cup heavy cream

1/2 cup sugar

1/2 cup firmly packed light or dark brown sugar

2 large eggs

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

1/4 teaspoon allspice



1/2 cup firmly packed light or dark brown sugar

2/3 cup whole pecans, toasted and finely chopped

2 tablespoons all-purpose flour

2 tablespoons unsalted butter, melted


Preheat oven to 350 degrees F. Spray a 2 quart wide, shallow gratin dish with pan coating.

Make Base: Pour melted butter in baking dish. Whisk together the flour, milk, sugar, baking powder and salt in a small bowl. Pour over the melted butter; set aside.

Make Filling: Whisk together the pumpkin, milk, cream, sugar, and brown sugar in a medium bowl. Whisk in the eggs one at a time until well incorporated. Stir in the spices. Pour over base. Do not stir together. The mixture will look mottled, with the base coming up here and there. That’s the way it should be.

Make Topping: Combine the sugar, nuts, flour and butter in a small bowl. Scatter over cobbler. Below you can see the cobbler just before baking. You can see the pockets of pumpkin a little more clearly.

Bake for about 40 to 45 minutes or until cobbler looks lightly golden, the sides are just coming away from the pan’s sides, but the center is slightly wobbly.

Cool on wire rack for 10 minutes. Serve warm. This should be served the day it is made and can be reheated.

A little bit of unsweetened or lightly sweetened whipped cream is a nice touch, but truly unnecessary.