PUMPKIN COBBLER [VEGAN]

We all love pumpkin pie, but branching out and exploring how pumpkin can be infused into other desserts is oh so rewarding. This pumpkin cobbler has all the crispy, crumbly goodness of a classic cobbler with the soft, warming feel and taste of pumpkin. If you love no-fuss desserts that can be made with little prep and work, you need to try this recipe.

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PUMPKIN COBBLER [VEGAN]
October 04, 2017

We all love pumpkin pie, but branching out and exploring how pumpkin can be infused into other desserts is oh so rewarding. This pumpkin cobbler has all the crispy, crumbly goodness of a classic cobbler with the soft, warming feel and taste of pumpkin. If you love no-fuss desserts that can be made with little prep and work, you need to try this recipe.

INGREDIENTS

FOR THE CAKE:

1 cup and 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup maple syrup
1 teaspoon cinnamon
2 teaspoons pumpkin spice
3/4 cup pumpkin purée
1/4 cup almond milk
1/4 cup melted coconut oil
1 1/2 teaspoons vanilla

FOR THE TOPPING:

1/2 cup coconut sugar
1/2 cup chopped pecans
1 1/2 cups very hot water

PREPARATION

Step 1: Preheat oven to 350°F.
Step 2: In a medium-sized bowl, stir together flour, baking powder, salt, and spices. Set aside.
Step 3: In a smaller bowl, stir pumpkin, room temperature milk, melted coconut oil, maple syrup, 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.
Step 4: In a separate bowl, stir coconut sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire dish without stirring and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vegan vanilla ice cream.