Sunday, November 6, 2016

Pumpkin Pecan Cobbler

It's Fall Ya'll and it FINALLY cooled off enough to prove the calendar right!  I love all things Fall, the leaves, sweaters, football, fireplaces and FOOD!  Every Thanksgiving, we all see the same pies -   one pumpkin and one pecan.  I got all twisted up this year and threw the two together into a cobbler!!!  When I first learned of this hot water baking technique, I was a complete skeptic but my kitchen adventurer still lives within me and I went for it.  Here's what you need:

Dry Mix:
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
Wet Mix:
1/2 cup pumpkin pie mix
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very, very hot water

Vanilla Bean Ice Cream


  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, stir together flour, baking powder, salt, and sugar. Set aside.
  3. 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 greased 8-inch casserole dish with high sides.
  4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly.
  5. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.}
  6.  Cool 5-10 minutes before serving. Serve with more pecans and vanilla bean ice cream.
This recipe takes some faith as I did not believe for one minute that this hot water baking would work but  oh my goodness it did the trick!  There is a lava quality goodness to this and it will become our new Thanksgiving Favorite for years to come!!! Grab a spoon and Fall in Love!!!