Warm, cold, room temp…it doesn’t matter how you serve this one. Just serve it! It’s a little more cakelike than a traditional cobbler, but it’s rich and buttery without being overly sweet. In fact, you might want to make a glaze with a little powdered sweetener and cream to drizzle over if you’d like it a little sweeter. I used an 8” square pan for this and baked it right at 35 minutes. If you use a 9” pan, reduce the baking time and remove it from the oven when set. To be safe, begin checking it at about 25 minutes.
Pumpkin Cobbler
Ingredients
- 5 tablespoons butter DIVIDED
- ⅔ cup almond flour
- ⅔ cup granulated sweetener brown sugar sub works well too
- ⅓ cup oat fiber
- 2 teaspoons psyllium fiber powder
- 2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 6.5 ounces about ¾ cup pumpkin puree
- 3 large eggs
- ¼ cup half and half
- 2 teaspoons vanilla extract
- 2 ounces chopped pecans
Instructions
- Preheat the oven to 350 F. Place 1 tablespoon of the butter in a 8” square baking pan and place in the oven to melt.
- While the butter melts, mix the almond flour, sweetener, oat fiber, psyllium, pumpkin spice, baking powder, salt, and cinnamon and whisk to combine. Set aside.
- In a small bowl, whisk 2 tablespoons of melted butter (reserve the remaining two tablespoons), pumpkin puree, eggs, half and half, and vanilla extract until frothy.
- Use a spatula to combine the wet ingredients with the dry ingredients.
- Smooth the batter over the melted butter in the pan. Slice or cut the remaining two tablespoons of butter into small pieces and scatter those pieces over top of the cobbler. Also, sprinkle the chopped pecans evenly over the top.
- Bake for 33-37 minutes or until the center is just set. Remove from the oven and let cool for 15 minutes before serving.
- If you want a sweeter dessert, use powdered sweetener and cream to make a glaze to drizzle over the warm cobbler.
Notes
Loaf Directions: This recipe is enough like a sweet bread that you can bake it as a loaf. Prepare a 9×5″ loaf pan instead of the square baking dish. Bake at 350 F for 45 minutes and let cool for at least 10 minutes so the residual heat can help ensure that the center is firm enough to hold up as a slice, especially where the butter on top melted into the bread.
Modifications: You can incorporate 2 tablespoons of chocolate chips in the batter. Reduce the chopped pecans on top to 0.5 ounces. Spread the chopped pecans and 2 tablespoons of chocolate chips on top before you bake it. You can also sprinkle some brown sugar substitute as well.
Nutrition
Nutrition Facts
Pumpkin Cobbler
Amount per Serving
Calories
190.1
% Daily Value*
Fat
17.7
g
27
%
Carbohydrates
5
g
2
%
Fiber
2.3
g
10
%
Protein
4.9
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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