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With a buttery crumble topping and a delicious pumpkin filling, this Easy Pumpkin Praline Cobbler is the perfect Fall dessert. Serve it with a scoop of vanilla ice cream and everyone will be in pumpkin heaven!
Something tells me your Fall schedule is filling up as fast as ours is. And I bet there are lots of events that require a delicious sweet treat. Or maybe just cool evenings by the fire, made to be enjoyed with family and friends. And bowls of warm, Easy Pumpkin Praline Cobbler topped with a scoop of melting ice cream.
We enjoy fruit cobblers all year long and I love how quickly they can be put together. Sometimes I use fresh seasonal fruit, but just as often (especially during the colder months), I cheat and use canned pie filling. I top the fruit with an easy crumble that's just flour, sugar and butter stirred together with a fork. Everyone goes crazy over these easy desserts served warm with a scoop of vanilla ice cream.
Recently, I had an idea to try the same thing with pumpkin. It took a few trials and errors, but the final results might just be one of our favorite Fall desserts ever. And this Easy Pumpkin Praline Cobbler is definitely one of the easiest too!
If you keep a can of pumpkin puree in your arsenal, you'll be all set, as you probably have everything else you need right in your pantry and refrigerator. The only thing you might not have is pumpkin pie spice, but guess what? We've got you covered there too.
Yup, here is a quick and easy recipe for making your own pumpkin pie spice. Lots of recipes call for this combination of spices at this time of year, and if you purchased it at the grocery store, pumpkin pie spice can be ridiculously expensive. But it's a simple combination of cinnamon, allspice, nutmeg, ginger and cloves and takes less than 5 minutes to put together. It gives dishes that wonderfully warm, autumn-spice flavor; and can be used in both sweet and savory dishes.
The praline part of the Easy Pumpkin Praline Cobbler is simply chopped pecans combined with a touch of butter and a drizzle of maple syrup. Half of them are added to the buttery crumbly streusel and the other half are sprinkled right on the top. They add a delicious praline-y crunch to the already wonderful dessert.
Café Tips for making this Easy Pumpkin Praline Cobbler
- When purchasing canned pumpkin, don't be confused between pumpkin puree and pumpkin pie filling. Pumpkin puree is simply cooked, pureed pumpkin. Pumpkin pie filling is pumpkin puree that has sugar and spices already added to it. For this recipe, you want pumpkin puree.
- This dessert can be made early in the day and warmed just before serving. To reheat, pop it in the oven at 300˚F for about 20 minutes.
- Be sure to serve the cobbler warm, topped with some good vanilla ice cream or frozen custard.
- Sometimes I use half almond flour and half all-purpose flour in the crumble topping for a really special treat. To me, almond flour makes everything taste "quite fine".
- I have made this dessert in one larger pan, but it's also fun to make it in individual ramekins. I've even baked mini cobblers in ovenproof coffee cups for a fun presentation.
- For an over-the-top dessert experience, drizzle this Easy Pumpkin Praline Cobbler with this Real Deal Microwave Caramel Sauce just before serving. Oh my!
So when you need a delicious dessert in a hurry or suddenly, your sweet tooth comes calling, throw together a pan of this Easy Pumpkin Praline Cobbler. Your house will smell heavenly and your guests might just think they've died and gone to pumpkin heaven!
With a buttery crumble topping and a delicious pumpkin filling, this Easy Pumpkin Praline Cobbler is a perfect Fall dessert. Put it together in less than 15 minutes and serve it with a scoop of vanilla ice cream. Everyone will be in pumpkin heaven!
- 4 ounces melted butter 1 stick divided
- ¼ cup pure maple syrup divided
- ¾ cup chopped pecans
- 15 ounces pumpkin puree (1 15-ounce can)
- ¼ cup light brown sugar
- ¼ cup half and half
- 1 large egg
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon kosher salt
- For the crumble:
- 1 cup all purpose flour plus 2 tablespoons
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- remaining butter see above
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Preheat oven to 350˚F. Spray an 8-inch baking dish with cooking spray. Set aside
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For the pecans, combine pecans, 2 teaspoons of the maple syrup and 1 teaspoon of melted butter. Set aside.
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In a medium-size bowl, combine pumpkin puree, brown sugar, remaining maple syrup, half and half, egg, pumpkin pie spice and salt. Whisk well to combine, then transfer to the prepared baking dish and spread to an even layer. Set aside.
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For the crumble, combine the remaining melted butter, flour, granulated sugar and brown sugar in a medium-sized mixing bowl. Stir with a fork until large crumbles form. Add half of the pecan mixture and stir again to combine. Set remaining pecans aside.
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Pour the crumble over the pumpkin mixture and spread to an even layer.
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Bake the cobbler for 20 minutes. Remove from oven and scatter remaining pecans over the top. Return to oven and bake another 15-20 minutes or until crumble and pecans are golden.
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Serve warm with a scoop of vanilla ice cream. See "Café Tips" in post for make ahead instructions.
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Brooke says
Should one have an abundance of riches (i.e., leftovers), how to store?
Chris Scheuer says
Hi Brooke, I would store it in the refrigerator then warm again before serving.
Lola says
Hello, the directions are a bit confusing as it doesn't actually say when to put the crumble on the pumpkin. I'm assuming it's between step 4 and 5? This looks so delicious and cozy for fall! Thank you!
Chris Scheuer says
Hi Lola, I have clarified that! Thanks for bringing it to my attention.
Ssusie says
Question about kosher salt. There is a difference in coarse and regular as well as brands. Is there a reason we cannot just use regular and if so what do you recommend/ thanks
Chris Scheuer says
Hi Susie, you can defintely use regular salt. I prefer kosher salt because it is pure and doesn't have idodine. I also like that, because it is coarser, it's easier to pink and regulate how much is used. If you use regular salt, I would use about ¾ as much.
Elcee says
The crumble topping was the best I've ever tasted however the pumpkin puree portion although flavorful was a disappointing consistency. It was more like pumpkin butter lacking texture. I made sure I followed the printed recipe so not sure I would make again. It was not a visually pleasing dish to serve. Any chance adding egg or flour might give it a better consistency?
Thank you,
Chris Scheuer says
Hi Elcee, if you want it more like a pumpkin pie, you could definitely add an egg.
Sandra L Garth says
There may be a can of pumpkin hiding in the back of my baking cupboard. If not I don't have a problem taking a trip to the store to get some. I can almost smell it baking, yum!!
Roberta Miga says
I would love to bake this. What are the baking directions for individual ramekins?
Chris Scheuer says
Hello Roberta! For the individual desserts, grease your ramekins with cooking spray (or whatever you like to use). Divide the pumpkin mixture between 6-8 ramekins. Sprinkle the crumble on top and bake for 15 minutes, then add the reserved pecans. Bake another 10-15 minutes or until starting to turn golden. The baking time will be a little shorter. Just check them carefully for the last 5-10 minutes.
Tricia @ Saving room for dessert says
What a fantastic, easy and delicious way to serve the perfect fall dessert! You know I love this and can't wait to serve it to my pumpkin loving family. Thanks for the great recipe Chris! It is mouthwatering for sure.
Susan says
Too bad my husband doesn't share my enthusiasm for pumpkin or squash 🙁 I can't even get him to try pumpkin pie at Thanksgiving! I, on the other hand, love pumpkin and your cobbler looks fantastic, Chris.
Jennifer @ Seasons and Suppers says
Such a perfect Fall dessert! I'm drawn to all things pumpkin right now, so I'll be adding this one to my weekend 🙂
Liz says
Yes, I'll take mine with caramel sauce! I'm a big cobbler fan and, thanks to you, I'm not limited to apple this fall 🙂 Have a great weekend!!!
Chris Scheuer says
Thanks Liz! Think you'll love this easy dessert!
Laura | Tutti Dolci says
What an incredible cobbler - I love that buttery topping! 🙂
Ginny Hartzler says
The ultimate comfort food! It looks so delicious, warm, and soothing.
Jenna says
thank you for the pumpkin pie spice recipe Chris, as well as this delicious sounding cobbler, it sounds so much better than pumpkin pie and I'm loving the pecan crumble with maple syrup, yum!
Angie@Angie's Recipes says
That's a decadent pumpkin dessert! Can't take my eyes off from that crumble topping.
sue | theviewfromgreatisland says
All I want to do is run to the kitchen and make this so I can spoon it into my mouth ~ irresistible Chris!
barb says
Recipe did not have method...did I do something wrong?? Sounds delicious!
Chris Scheuer says
Thanks Barb, So sorry, I'm not sure how in the world that happened but they're there now. Just refresh your screen. 🙂