As you may know, I love a good cobbler. I wanted to recreate this favorite of mine into something fun for the fall. I knew it had to include pumpkin and I knew it had to include pecans. And a beautiful thing was born. This delicious dessert is basically a little bit of pumpkin pie, pecan pie, and Texas-style cobbler all rolled into one. Fall dessert perfection. And it’s completely paleo!
This is definitely a recipe I will be making a lot this season since it combines some of my favorite fall flavors and is super easy to throw together (only about 8 minutes of prep time!). Just a little tip: save a corner piece for yourself. The buttery edges are where it’s at. You can thank me later 😉
- ⅓ cup (76g) grass-fed butter or ghee (salted recommended)
- 1½ cup (168g) blanched almond flour
- ¼ cup (32g) arrowroot powder
- ½ tsp aluminum-free double acting baking powder
- ¼ tsp sea salt
- 1 tsp pumpkin pie spice
- ½ cup full fat coconut milk
- ¼ cup + 1 tsp maple syrup
- 1 egg
- ½ tsp vanilla extract
- 2 cups (300g) pumpkin pieces (approx. 1 cm cubes)
- 1 cup (~90g) whole pecans
- dairy-free ice cream (optional)
- Preheat oven to 350ºF (177ºC).
- Pour melted butter or ghee into an 8x8" or 8x6" glass baking dish. You can also melt the butter in the dish while the oven is preheating.
- In a medium-sized mixing bowl, whisk together almond flour, arrowroot powder, baking powder, salt, and pumpkin pie spice until well combined.
- Add in coconut milk, maple syrup, egg, and vanilla.
- Whisk until everything is well combined.
- Using a flexible spatula, spread butter or ghee up the sides of the baking dish to grease the dish.
- Pour in the batter and flatten it a little with the spatula. Do not mix.
- Sprinkle the pumpkin pieces on top of the batter.
- Top with the pecans.
- Bake on the center rack for 40-45 minutes.
- Remove from the oven and allow to cool for about 20 minutes.
- Serve with dairy-free vanilla ice cream (optional).
How did it turn out for you? I’d love to hear from you in the comments section!