Pumpkin Pie Pecan Cobbler has a creamy pumpkin pie layer topped with a sweet spiced pecan crumble topping. Serve with a scoop of vanilla ice cream for the best pumpkin cobbler recipe that's perfect for Fall.
PUMPKIN PIE PECAN COBBLER RECIPE
Pumpkin pie pecan cobbler will be one of the best pumpkin desserts you will make this Fall. A soft pumpkin pie like filling topped with a crunchy pecan cake mix cobbler topping.
It reminds me of pumpkin pie and pecan pie mixed together. Top it with ice cream and caramel syrup for the best pumpkin spice dessert that is so cozy and delicious. Also try this peach cobbler dump cake. Same concept but made with canned peaches!
And if you love the soft cobbler toppings then you will definitely want to try this snickerdoodle apple cobbler, which is another Fall favorite dessert.
HOW TO MAKE PUMPKIN PIE PECAN COBBLER
Pure Pumpkin – Do not confuse this with the pumpkin pie filling. Get the can that says 100% pure pumpkin on it. You will use the entire can in this recipe.
Evaporated Milk
Brown Sugar – I use light brown sugar but if you prefer the stronger molasses flavor of dark brown sugar then feel free to use that.
Large Eggs
Pumpkin Pie Spice
Spice Cake Mix – You can also use a french vanilla, vanilla cake mix, or yellow cake mix if you can’t find the spice cake mix.
Chopped Pecans
Butter
MY TIPS FOR THIS PUMPKIN DESSERT
- Do I have to use the spice cake mix? No you don’t! I actually have not been able to find it in any grocery store near me (maybe they quit making it?) so I always use a vanilla cake mix. You can also use a yellow cake mix as well. If you don’t use the spice cake mix then you will want to add 1/2 teaspoon ground cinnamon.
- What if I am allergic to nuts? I will say that if you can’t add the nuts due to an allergy than maybe find a different recipe. I hate saying that but I am afraid that if you don’t add the nuts then this dessert will be overly sweet and maybe not even edible.
- How do I store leftovers? Because of the pumpkin pie base you need to refrigerate the leftovers. Leftovers will stay good, covered, for about 2 days. I just scoop some out onto a plate and microwave it until it’s warmed through.
- How do I serve this pumpkin cobbler? I highly recommend putting a scoop of vanilla ice cream on top of the warm cobbler. It is so yummy! I also like to top mine with more chopped pecans and a drizzle of caramel ice cream syrup. You could also top it with some Cool Whip or make your own freshly whipped cream to go on top. It’s really good that way too.
TRY THESE OTHER PUMPKIN DESSERTS
- pumpkin chocolate chip bars
- pumpkin cheesecake layered pudding dessert
- cream cheese pumpkin coffee cake
- cinnamon streusel pumpkin cake
- caramel pumpkin bundt cake
- the best pumpkin recipes
Pumpkin Pie Pecan Cobbler
Pumpkin Pie Pecan Cobbler has a creamy pumpkin pie layer topped with a sweet spiced pecan crumble topping. Serve with a scoop of vanilla ice cream for the best pumpkin cobbler recipe that's perfect for Fall.
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Servings: 10 people
Calories: 631kcal
Ingredients
- 1 can (15 oz) pure pumpkin
- 1 can (12 oz) evaporated milk
- 1 cup light brown sugar
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 box (15.25 oz) spice cake mix see notes below
- 1 cup chopped pecans
- 1 cup (2 sticks) salted butter melted
Instructions
- Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
- In large mixing bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk together until combined and smooth. Pour into the baking dish.
- Sprinkle the dry cake mix (do not prepare) evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix.** An alternate way to make this is to combine the dry cake mix, melted butter, and chopped pecans into a bowl. Mix together and then sprinkle it evenly over the pumpkin mixture in the pan. This allows for the cake mix to be completely mixed in so you don't end up with potential dry cake mix spots once it's baked. It also produces more of a crisp type topping.
- Drizzle the melted butter over the top of the pecans. Try and cover all the dry cake mix, that way you don't end up with dry cake mix spots once it's baked.
- Bake for 40-50 minutes. The edges will be golden brown and the center will be set. The pumpkin pie layer will be soft (it's supposed to be).
- Let the cobbler sit for about 10 minutes before serving to allow the cobbler to set and cool a bit. Serve with a scoop of vanilla ice cream, whipped cream, caramel syrup drizzle, and/or chopped pecans.
Notes
*** If you don't use a spice cake mix then add 1/2 teaspoon cinnamon in with the flour mixture ***
Variation : If you don't like the idea of the dry cake mix on top, and potentially the dry cake mix spots once it's baked, try this alternative. Mix together the melted butter, dry cake mix, and chopped pecans and then sprinkle that over the pumpkin mixture in the baking dish. This allows for more of a crisp type topping and for the dry cake mix to be completely mixed in.
Cake Mix : DO NOT prepare the cake mix before adding it on top of the pumpkin mixture. Just sprinkle the dry cake mix straight from the box. If you can't find the spice cake mix (which I sometimes can't.... not sure if they even make it anymore) use a vanilla cake mix or even a yellow cake mix if that's what you prefer. I prefer using a french vanilla cake mix.
Sweetness Factor : Yes this is a dessert that uses cake mix so it will be sweet. If you are more sensitive to sweet then don't use all of the dry cake mix. Instead of sprinkling it all on top of the pumpkin mixture, maybe just sprinkle 3/4 of the dry cake mix or 2/3 of the dry cake mix, depending on preference. I make it as is and when you top it with ice cream or whipped cream, it does help to offset the sweetness.
Nutrition
Calories: 631kcal | Carbohydrates: 69g | Protein: 8g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 114mg | Sodium: 568mg | Potassium: 471mg | Fiber: 3g | Sugar: 51g | Vitamin A: 7354IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 4mg
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