Make Vegan Pumpkin Pecan Cobbler at home. First, mix the pumpkin filling, then bake with a crunchy pecan topping.
Servings: 6
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the pumpkin filling:
- 1 cup pumpkin purée
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup plant milk
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
For the topping:
- 3/4 cup all-purpose flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/4 cup vegan butter, melted
- 1/2 cup chopped pecans
Instructions
- First, preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Next, mix the pumpkin filling by whisking pumpkin purée, brown sugar, maple syrup, plant milk, spice, and salt.
- Then, pour the filling evenly into the prepared baking dish.
- Meanwhile, prepare the topping by combining flour, coconut sugar, and baking powder.
- After that, stir in melted vegan butter until a crumbly mixture forms.
- Now, sprinkle the topping over the pumpkin layer evenly.
- Next, add chopped pecans across the surface.
- Finally, bake for 35–40 minutes until golden and bubbling.
Tips for Perfect Vegan Pumpkin Pecan Cobbler
- For best flavor, use pure pumpkin purée, not pumpkin pie filling.
- Additionally, toast the pecans lightly before adding them.
- If desired, serve warm for the best texture.
Variations
- Gluten-free: Use a gluten-free flour blend.
- Extra spice: Add cinnamon or nutmeg to the topping.
- Nut-free: Replace pecans with oats or sunflower seeds.
Benefits & Nutrition Facts (per serving, approx.)
- Calories: 340
- Carbohydrates: 45g
- Protein: 5g
- Fat: 15g
- Fiber: 6g
Moreover, pumpkin provides vitamin A and antioxidants.
As a result, this dessert feels nourishing and satisfying.
Additionally, it is completely dairy-free and cholesterol-free.
Kid-Friendly Version
- First, reduce pumpkin spice for a milder flavor.
- Then, chop pecans very finely or omit them.
- Next, serve with dairy-free vanilla ice cream.
- Finally, portion into small bowls for easy serving.
