Healthy Pumpkin & Pecan Cobbler Recipe
I know that Thanksgiving is right around the corner for all my girls in the US — so I thought this recipe was totally appropriate to post! Even if you aren’t celebrating this holiday, this recipe is still the perfect dessert to serve up on a night in.
Want to try some more pumpkin recipes? Check out my healthy pumpkin pie!
Healthy Pumpkin and Pecan Cobbler Recipe
Prep time: 20 mins
Cook time: 55 mins
Total time: 75 mins
Dietary preferences: Vegetarian
- 300g pumpkin (equiv. to ½ cup or 120g mashed cooked pumpkin)
- 120g whole wheat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 80ml honey
- 60ml coconut oil
- 1 tsp vanilla extract
- 60ml low-fat milk
- 50g pecan halves
- 100ml pure maple syrup
- 400ml boiling water
- low-fat plain yoghurt, to serve
1. Preheat the oven to 180°C (350°F) and grease a 20cm x 20cm baking dish with oil spray.
2. Remove the skin from the pumpkin and cut into 3cm cubes. Add 5cm of water to a saucepan and insert the steamer basket. Cover with a lid and bring the water to the boil over high heat, then reduce the heat to medium. Steam the pumpkin for 12-15 minutes, until cooked through. Test the pumpkin with a skewer - it is cooked if a skewer pierces the flesh easily. Remove from the heat and set aside to cool slightly.
3. Place the pumpkin in a high-powered blender and blend until smooth. Set aside to cool completely.
4. Place the flour, baking powder, cinnamon, ginger, allspice, cloves and nutmeg in a medium bowl and mix to combine.
5. In a separate bowl, mix the pumpkin, honey, coconut oil, vanilla and milk together until well combined. Pour the wet ingredients into the dry ingredients and mix to combine. The batter will be quite thick. Pour the batter into the greased baking dish and smooth the top using a spatula.
6. Place the pecans evenly over the batter, pushing them into the batter slightly.
7. Whisk the maple syrup and water together in a small bowl. Gently pour evenly over the pumpkin batter, but do not stir.
8. Bake in the oven for 35-40 minutes or until the middle is just set. A skewer or toothpick inserted into the centre should come out clean. (It might be a good idea to place the baking dish on a baking tray, in case it bubbles over.)
9. Remove from the oven and leave to cool for 5 minutes before serving.
10. Serve warm with a dollop of yoghurt on top. Enjoy!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.