Crockpot Pumpkin Pecan Cobbler

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 1/4 cup Granulated sugar
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 1/4 cup Milk

• Liquids

  • 1 1/2 cups Water, very hot

Found on momswithcrockpots.com

Description

Ingredients

• 1 Cup All Purpose Flour
• 2 tsp Baking Powder
• ½ tsp Salt
• ¾ Cup granulated sugar
• 2 tsp Pumpkin Pie Spice
• ½ cup pumpkin puree
• ¼ cup milk
• ⅓ cup vegetable oil
• 1 tsp vanilla
• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ cup chopped pecans
• 1½ cups very hot water

Directions

• Pull out a 5 - 6 quart crockpot. Line it with parchment paper and turn it on high to heat up while you mix.
• In a medium bowl mix your dry ingredients; flour, baking powder, salt, sugar, and spices. Set aside.
• In a smaller bowl mix pumpkin, milk, oil and vanilla.
• Pour your wet ingredients into your dry ingredients and mix until a thick batter is formed.
• Spread the batter into the parchment lined crockpot.
• In a separate bowl mix sugars and pecans for topping.
• Spread the topping over the batter evenly. Yes, its a lot.
• Finally pour the VERY hot water over the entire thing. DO NOT STIR. Just pour water and cover with the lid.
• Cook on high for 1½ to 2 hours. Just until the middle is set.
• Turn off crockpot and scoop and serve with vanilla ice cream.
• Use a gluten free all purpose flour mix
• Use dairy free milk of your choice and dairy free ice cream.