Gingham and Steel Bakes! Episode 6: Pumpkin Pecan Cobbler
The last pumpkin recipe of the season, just in time for Thanksgiving! Thoughts and recipe below the episode:
Huge thanks to my mom for this recipe idea. Very satisfying!
So the cameras filmed everything slightly crooked because I’m still quite ghetto in my equipment setup. Didn’t know it till post-production, of course. I’m working on it…though honestly, I kind of like the angle!
This is my LAST episode in this kitchen, as I moved. Expect a new kitchen environment soon!
Can we talk about how much it bothers OCD-me that my hair comes a little bit untucked from my ear? (Also that while the sweater is cutely oversize in person, on camera it’s…a bit maternity wear, haha.) Okay, good, glad we could all acknowledge this.
I feel it should be noted that the reason I took the pan OUT of the oven after seeming to put it in the oven was to move the rack. I did then put it back IN the oven, but my editor seems to have skipped that visual. Rest assured, I DID BAKE IT.
Truthfully, I don’t have a lot of thoughts other than that. It was a straightforward recipe that I’d really like to bake again soon! Happy Thanksgiving, everyone, and be sure to love your neighbor. (ALL your neighbors…)
Pumpkin Pecan Cobbler (sourced from Lauren’s Latest)
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
1/2 cup pumpkin puree
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 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, milk, melted 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 pecans together. Spread over the top of the batter evenly. 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.) Cool 5-10 minutes before serving.