2 cups Pumpkin Puree (Canned or Fresh)
1 cup Pecan halves (Walnuts or Almonds)
1 cup Granulated Sugar (Brown sugar for extra moisture)
2 Eggs (Flax eggs: 1 tbsp flaxseed meal + 2.5 tbsp water)
1 cup All-purpose Flour (Gluten-free flour blend)
1 tsp Baking Powder (Homemade baking powder: 1/2 tsp baking soda + 1/2 tsp cream of tartar)
1 tsp Cinnamon (Pumpkin pie spice)
1/2 tsp Salt
1/4 cup Water
Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick spray.
Mix the Pumpkin Batter: In a large bowl, combine the pumpkin puree, sugar, eggs, water, cinnamon, salt, and flour. Mix until well combined.
Incorporate Pecans: Fold in the pecans gently into the pumpkin mixture.
Spread in Baking Dish: Pour the batter into the prepared baking dish, spreading it evenly.
Bake the Cobbler: Place in the preheated oven and bake for 35-40 minutes until the center is set.
Cool: Allow the cobbler to cool for about 10-15 minutes before serving.
Serve Warm: For an extra treat, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
