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Sourdough Pumpkin Pecan Cobbler

The Pantry Mama
Creamy pumpkin pie filling topped with a golden pecan cobbler dough made with sourdough starter. What more could you ask for? Vanilla ice cream of course!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 serves
Calories 629 kcal
SOURDOUGH PUMPKIN PECAN COBBLER - RECIPE FEATURE IMAGE
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Equipment

  • Baking Dish (2Q or 1.9L - measuring 31 x 18.5 x 6 cm or 12 x 7 x 2.5 inches)

Ingredients  

Pumpkin Filling

  • 400 g Pumpkin Puree (14oz can)
  • 250 g Evaporated Milk (canned)
  • 1 Egg
  • 100 g White Sugar
  • 110 g Brown Sugar
  • 40 g All Purpose Flour
  • 2 teaspoon Pumpkin Pie Spice (see notes for alternatives)
  • 3 g Salt

Sourdough Cobbler Topping

  • 150 g All Purpose Flour
  • 150 g Sourdough Starter (or sourdough discard)
  • 5 g Salt
  • 50 g White Sugar
  • 10 g Baking Powder
  • 120 g Milk (any milk is fine, I've used whole milk)
  • 100 g Pecans (roughly chopped - these are optional)
  • 75 g Butter (melted - salted or unsalted is fine)

To Sprinkle On Top

  • 25 g Butter (melted)
  • 25 g Granulated Sugar
  • 30 g Pecans (chopped)

Instructions 

  • Preheat your oven to 200C (390F).

Prepare the Pumpkin Filling

  • The filling could not be easier! Place all of the ingredients into a small mixing bowl and whisk together until light and creamy. Pour the topping into your baking dish and set aside while you make the topping.

Sourdough Cobbler Topping

  • In a small mixing bowl, add the all purpose flour, sourdough starter (or discard), salt, sugar, baking powder, milk, pecans and melted butter. Stir until it forms a light and airy batter.
  • Spoon the sourdough cobbler topping in big blobs onto the pumpkin filling. Don't worry if the blobs are messy or not uniform. Some will sink into the topping and this is good!
  • Sprinkle the batter with melted butter, granulated sugar and some chopped pecans (if desired).
  • Place the sourdough pumpkin pecan cobbler into the oven and bake at 200C (390F) for around 45 to 50 minutes or until the pumpkin filling is still a little wobbly and the cobbler topping is golden brown and baked through.
  • Remove from the oven and allow the sourdough cobbler to sit for around 20 minutes before serving. This allows the filling to thicken before serving.
  • Serve warm with whipped maple cream or vanilla ice cream.

Notes

Pumpkin Pie Spice - you can use a pre made pumpkin pie spice or make your own. If you want to make your own pumpkin pie spice (like me) then use this blend - it makes around 5 tablespoons:
  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
 
Baking Dish - I have used a 2Q or 1.9L baking dish. This makes the filling the perfect thickness and ensures that there's a good ratio of topping to filling. If you want to use a larger dish, like a 4Q or 3.9L then make sure you double the recipe or else the filling will be too thin.

Nutrition

Serving: 265g Calories: 629kcal Carbohydrates: 90g Protein: 11g Fat: 27g Saturated Fat: 10g Polyunsaturated Fat: 4g Monounsaturated Fat: 11g Trans Fat: 0.4g Cholesterol: 69mg Sodium: 846mg Potassium: 439mg Fiber: 5g Sugar: 55g Vitamin A: 10870IU Vitamin C: 4mg Calcium: 293mg Iron: 3mg
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