This pumpkin pecan cobbler is paleo, gluten-free, totally delicious and perfect for fall!
I have a confession to make: I kind of hate pumpkin.
I don’t like pumpkin pie. I don’t drink pumpkin spice lattes. And I don’t add pumpkin to my daily smoothie once August 15th rolls around and the cans show up in Whole Foods.
But every year I’m determined to make a pumpkin dessert that I actually enjoy consuming. This might be that.
First, mix your pumpkin, sugar and eggs together. For this round I made pumpkin bars (see below), but if you’re just doing cobbler, omit flour.
Spread it on the bottom of a parchment lined pan.
Melt the butter, sugar and pecans.
Top the pumpkin with the pecans and bake!
Top with ice cream!
I looove pecans so I figured adding some caramelized pecans on top wouldn’t hurt. Bonus: they totally made this dish. And adding a scoop of ice cream on top? Well that’s just genius obviously.
Okay and to be honest, it’s not exactly like a cobbler. Listen, most cobblers are made of fruit! I honestly just didn’t know what to call this recipe. It’s not a cake, it’s not a cheesecake, it not a pumpkin brownie.
Let’s be real, I threw a bunch of shit in a pan and hoped for the best – and it actually came out really well. But I had no idea what the eff to call it. So cobbler it is – even though it’s not really entirely a cobbler at all.
Benefits of this recipe:
- high in beta carotene
- 1 cup of pumpkin has 7 grams of fiber
- pecans are a great source of vitamin B1
- both pumpkin and pecans contain manganese
- recipe is paleo friendly
Tips for this recipe:
- add half a cup of gluten-free flour to the pumpkin mix and then let it cool for an hour and then slice into quarters, these will be pumpkin pecan bars
- if you don’t have coconut sugar, maple sugar or even syrup would be great (but don’t ask for measurements because I didn’t try making this with maple syrup although I’m sure it would taste great)
- use whatever kind of ice cream you like, I used a lactose-free vanilla
- you can use walnuts in lieu of pecans
Pumpkin Pecan Cobbler
- 1 can organic pumpkin puree
- 2 eggs
- 1 cup coconut sugar
- 1 cup pecans, chopped
- 1/2 stick grass-fed butter
- Preheat oven to 275.
- Mix the pumpkin, eggs and 1/2 cup of coconut sugar.
- Add the small baking dish and smooth it out.
- In a separate bowl, melt butter and then add chopped pecans and remaining 1/2 cup of sugar.
- Spread the pecan and sugar mixture overtop.
- Bake for about 35 minutes, or until the pumpkin portion is set and the pecan topping is golden.
- Tastes best with coconut milk ice cream on top!