Sunday, October 9, 2016

Pumpkin Pecan Cobbler

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 (I didn’t use)
1/2            cup pumpkin puree
1/4            cup nut milk (I used Almond)
1/4            cup melted vegan butter or vegetable oil

1/2            cup granulated sugar
1/2            cup brown sugar
1/4            cup chopped pecans (I added chopped walnuts as well as pecans)
1 & 1/2     cups very hot water


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, nut milk, melted vegan 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 nuts together.  Spread over the top of the batter evenly.  Pour hot water over the entire tings (without stirring a thing!) and bake for 40 minutes or once the middle is set.  (Be sure to place on a baking sheet incase it bubbles over.)  Cool 5-10 minutes before serving.

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