Sourdough Pumpkin Pecan Cobbler

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!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 40

Total Time 50

Servings serves

Calories 629kcal

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.

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