Description
Creamy, silky pumpkin base with pumpkin pie spices, topped with a crunchy spiced cobbler topping. Easy, cozy, and perfect for fall gatherings.
Ingredients
Pumpkin Filling
15 oz pumpkin puree
3 whole eggs
2/3 cup brown sugar
1 cup whole milk
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
Cobbler Topping
1 cup all-purpose or whole wheat pastry flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup chopped walnuts or pecans (optional)
1 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1 whole egg
1 tsp pure vanilla extract
1/2 cup melted butter
Instructions
1. Preheat oven to 375°F (190°C).
2. Whisk pumpkin puree, eggs, brown sugar, milk, salt, cinnamon, ginger, allspice, and nutmeg until smooth. Pour into an 8″x11″ baking dish.
3. Combine flour, sugars, nuts (optional), baking powder, cinnamon, ginger, allspice, and nutmeg.
4. Make a well in the center; add egg and vanilla. Stir until crumbly.
5. Sprinkle topping evenly over pumpkin filling; drizzle with melted butter.
6. Bake 50–55 minutes until golden brown and center is slightly loose.
7. Cool to warm or room temperature; serve with whipped cream or vanilla ice cream.
Notes
Great pie alternative for fall and holidays.
Swap nuts for 1/2 cup rolled oats for nut-free crunch.
Add a pinch of cloves for bolder spice.
Sweet potato puree also works.
Nutrition
- Serving Size: 1 square (1/10 pan)
- Calories: 380
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg