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Recipe of the week: Pumpkin pecan cobbler

First Posted: 10:41 pm - October 13th, 2015

Natalie Walker contributed this recipe and photo for pumpkin pecan cobbler.
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PUMPKIN PECAN COBBLER

• 1 cup + 3 tablespoons all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup granulated sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cloves

• 1/2 cup pumpkin puree

• 1/4 cup milk

• 1/4 cup melted butter or vegetable oil

• 1½ teaspoons vanilla

Topping

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1/4 cup chopped pecans

• 1½ cups very hot water

DIRECTIONS: Preheat oven to 350 degrees. In a medium-sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter.

Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly.

Pour hot water over the entire thing (don’t stir) and bake for 40 minutes or once the middle is set. Place on a baking sheet in case it bubbles over. Cool 5-10 minutes before serving.

Serve with more pecans and vanilla ice cream.

Contributed by: Natalie Walker

Natalie Walker contributed this recipe and photo for pumpkin pecan cobbler.
http://thecherawchronicle.com/wp-content/uploads/2015/10/web1_pumpkin-pecan.jpgNatalie Walker contributed this recipe and photo for pumpkin pecan cobbler.
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