Pumpkin Cobbler With Pecan Crunch

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A luscious pumpkin, caramel, pecan dessert. The cobbler is on the bottom with the pumpkin custard baked on top. Serve warm with a drizzle of caramel sauce and whipped cream or cinnamon ice cream.

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Steps

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Preheat oven to 350 degrees.

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For pumpkin filling , combine eggs , evaporated milk , and pumpkin in a medium mixing bowl.

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Add 3 / 4 cup granulated sugar , dark brown sugar , 1 tablespoon flour , cinnamon , 1 / 4 teaspoon salt , ginger , cloves , and nutmeg.

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With rotary beater or wire whisk , beat lightly just until combined.

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Set aside.

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For cobbler , pour butter into a 3-quart rectangular baking dish , tilting dish to spread butter evenly.

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Combine 1 cup flour , 1 cup granulated sugar , baking powder , 1 cup milk , vanilla , and 1 / 4 teaspoon salt in a small mixing bowl.

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Pour mixture over melted butter to make crust.

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Spoon or slowly pour pumpkin filling mixture evenly over crust.

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Combine pecan crunch ingredients and sprinkle on top.

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Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.

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Serve warm.

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Drizzle a little caramel sauce on top , if desired.

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Ingredients

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eggs, evaporated milk, pumpkin, granulated sugar, dark brown sugar, all-purpose flour, ground cinnamon, salt, ground ginger, ground cloves, ground nutmeg, butter, baking powder, milk, vanilla, brown sugar, flour, pecans, caramel sauce