Slow Cooker Pumpkin Pecan Cobbler
This tasty and wholesome dessert is perfect for the holidays.
Servings: 8 people
Calories: 318kcal
Ingredients
Filling
- 1 cup flour all-purpose white or white whole-wheat
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup coconut sugar
- 1 1/2 teaspoons pumpkin pie spice
- 2/3 cup pumpkin puree not pie filling
- 1/4 cup coconut milk canned or regular milk
- 1/4 cup butter or Ghee (the healthy fat)
- 2 teaspoons vanilla
Topping
- 1 cup coconut sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon or pumpkin pie spice
- 1/3 cup pecans diced
- 1 3/4 cups boiling water
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray.
- In a mixing bowl whisk together dry filling ingredients. Whisk together in a separate bowl, pumpkin puree, coconut milk, butter, and vanilla. Combine dry and wet ingredients and whisk until filling is slightly thickened. Evenly spread batter in a 3-4 quart slow cooker.
- Whisk together topping ingredients and slowly pour over the top of the batter (do not mix in with the cobbler batter). Cover and cook on high 2-3 hours, or until the top is set. Turn off slow cooker and allow cake to set covered for 15 minutes before serving.
- Enjoy cobbler alone or add a small scoop of clean vanilla ice cream.
Oven Method
- Preheat oven to 350 degrees. Lightly oil an 8 x 8-inch casserole pan. Spread filling evenly in the pan. Slowly pour topping over the cobbler batter, without stirring. Bake for 35 to 40 minutes or until set.
- Allow to cool slightly before serving.
Notes
Topping will be on the bottom of the cobbler. ?
Nutrition
Serving: 0.5cup | Calories: 318kcal | Carbohydrates: 56g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 236mg | Fiber: 1g | Sugar: 46g |
SmartPoints (Freestyle): 16
SmartPoints (Freestyle): 16