Pumpkin Pecan Cobbler

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 10

Serving Size: 4 ounces

Ingredients

2 ½ cups All-purpose flour, or white whole wheat
1 ½ cups Granulated sugar
4 teaspoons Baking powder
3 teaspoons Pumpkin pie spice
1 teaspoon Ground cinnamon
1 teaspoon Salt
1 cup Non-dairy milk
1 cup Pumpkin, canned
1 cup Non-dairy margarine, melted
1 teaspoon Vanilla flavoring

Topping
1 cup Brown sugar
1 cup Granulated sugar
1 ½ cups Pecans, chopped, optional
3 cups Water, hot

Preparation

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine flour, sugar, baking powder, pumpkin spice, cinnamon and salt and stir well.
3. Mix milk, pumpkin, vanilla flavoring and melted margarine into the flour mixture until well blended.
Topping
1. In a medium mixing bowl, combine brown sugar, granulated sugar and chopped pecans (if using). Mix well and set aside.
2. Coat a 2” half hotel pan with non-stick cooking spray. Spread pumpkin batter in the prepared pan.
3. Top with sugar pecan mixture.
4. Pour HOT water over the pecan mixture. DO NOT MIX!
5. Bake at 350 degrees for 25-30 minutes. The cobbler will be soft, but slightly set. Do not over bake.

Nutrition information with pecans

Calories: 592 Total Fat: 23g Saturated Fat: 4g Monounsaturated Fat: 11.5g Polyunsaturated Fat: 7.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 94g Fiber: 3g Total Sugar: 66g Protein: 5g Sodium: 626mg Vitamin A: 201μg Vitamin C: 1mg Calcium: 213mg Iron: 3mg Folate: 98μg

Nutrition information Without Pecans

Calories: 497 Total Fat: 12g Saturated Fat: 3g Monounsaturated Fat: 4.5g Polyunsaturated Fat: 3.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 91g Fiber: 2g Total Sugar: 65g Protein: 4g Sodium: 626mg Vitamin A: 200μg Vitamin C: 1mg Calcium: 202mg Iron: 2mg Folate: 94μg