THE PUMPKIN PIE COBBLER RECIPE

THE PUMPKINPIE COBBLER

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I think I’ve found pumpkin dessert mecca in the form of this Pumpkin Pecan Cobbler. I love a good chocolate lava cake, but no other dessert has really ever come close to that pinnacle of delicious. Until now? If you don’t like chocolate as much as you like pumpkin, then we are close to something that will blow your mind.

PUMPKIN PECAN COBBLER: ULTIMATE FALL DESSERT

No matter where you stand on the choco-loving scale, you’ve at least got to give this a try at least once this season! This Pumpkin Pecan Cobbler is spicy, sweet, festive and gets thrown together in a snap. This is like a pumpkin lava cake and cobbler love child. It’s got all the yummy factors that I love in a dessert and uses ingredients I’m 99% sure you already have in your pantry. #winning

Just be sure to remember to add in the baking powder because…..it WILL NOT work without it.

HERE’S HOW TO MAKE THIS PUMPKIN PECAN COBBLER:

Stir all dry ingredients together in a small bowl: flour, sugar, spices and leavenings. I’m positive you all have these items in your pantry right now.

Right before it goes into the oven, pour over some super hot water. RESIST the urge to mix this. Pour it and forget it. I promise the oven will work it’s magic and create an amazing cakey, hot pumpkin lava situation that is worth the 40 minute wait.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Course Dessert

 Cuisine American

 Keyword Pumpkin, pumpkin cake, pumpkin dessert

 Prep Time 10 minutes

 Cook Time 40 minutes

 Total Time 50 minutes

 Servings 8 servings

 Calories 318 kcal

 Author Melan Cooking

Ingredients

For the Cobbler

·      1 cup + 3 tablespoons all purpose flour

·      2 teaspoons bakingpowder

·      1/2 teaspoon salt

·      3/4 cup granulatedsugar

·      1 teaspoon cinnamon

·      1/2 teaspoon nutmeg

·      1/2 teaspoon cloves

·      1/2 cup pumpkin puree

·      1/4 cup milk

·      1/4 cup melted butter or vegetable oil

·      1 1/2 teaspoons vanilla

For the Topping

·      1/2 cup granulatedsugar

·      1/2 cup brown sugar

·      1/4 cup chopped pecans

·      1 1/2 cups very hot water

US Customary - Metric

Instructions

1.  Preheat oven to 350 degrees.

2.  In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

3.  In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

4.  In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Nutrition Facts

Pumpkin Pecan Cobbler

Amount Per Serving

Calories 318Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 16mg5%

Sodium 208mg9%

Potassium 191mg5%

Carbohydrates 59g20%

Fiber 1g4%

Sugar 45g50%

Protein 2g4%

Vitamin A 2575IU52%

Vitamin C 0.7mg1%

Calcium 78mg8%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

BLUEBERRY CREAM PIE

RED, WHITE, AND BLUEBERRY CREAM PIE

This from-scratch Red, White, and Blueberry Cream Pie is the patriotic pie of of my 4th of July loving dreams.  From the biscoff cookie crust and fresh berries to the homemade white chocolate pudding filling and sweetened whipped cream, this easy dessert recipe is ready for all your summer cookouts and holidays!

Happy Memorial Day Weekend!  Who’s got big plans for the long holiday weekend?  We’ve got dance recitals, weeding, and house remodeling projects on the agenda.  And of course, have a cookout with friends!

We love entertaining and back in March my friend Melanie showed up with this red, white, and blueberry cream pie to our Pi Day pie party.  I immediately started hassling her to share the recipe with me because it was my favorite pie of the night.

Fortunately, Melanie sent me the link to the original recipe on Taste of Home and even gave me her tip about swapping out the graham cracker crust for a biscoff cookie crust, which is basically the most genius move ever. 

Honestly, I don’t even think this pie would be the same with a graham cracker crust, even though my love of graham cracker crusts is strong. 

The other change I made from the original recipe was to make a homemade white chocolate pudding filling rather than picking up a package of pudding mix from the store.

Not that I have anything against pudding mixes.  I have just found that I prefer homemade pudding over the box stuff both in terms of flavor and texture, and I think they are fun to make anyway.  The homemade version is richer with better white chocolate flavor and a more custard-like mouthfeel, in my opinion.

But, since summer and it’s desserts tend to be all about ease and simplicity, I’m going to include the pudding mix variation in the notes just in case and totally encourage you to go for it, whether you choose to make the filling from scratch or not.  Because honestly, I’ve had this pie made both ways and both are delicious. 

And speaking of summer, you will want to make this pie all day long.  For Memorial Day in May, Flag Day in June, and Independence Day in July.

Or don’t even wait for a holiday to celebrate!  This pie is delicious anytime you can get great fresh berries!

INGREDIENTS FOR RED, WHITE, AND BLUEBERRY CREAM PIE

biscoff cookies

butter

sugar

white chocolate (I use bars of white chocolate since white chocolate chips don’t melt very well)

cornstarch

whole milk

salt

egg yolks

vanilla

heavy cream

powdered sugar

red & blue berries (any mix of strawberries, blueberries, raspberries, and 

blackberries)

HOW TO MAKE RED, WHITE, AND BLUEBERRY CREAM PIE

Make a biscoff cookie crust.  Just combine the cookie crumbs, sugar, and melted butter, then press them into a 9-inch pie dish.  Bake at 350 degrees F for 10 minutes.

Make the white chocolate pudding filling by combining sugar, cornstarch and salt in a heavy pan. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly until thickened (about 2 minutes).

Temper the egg yolks by whisking them in a separate bowl, then whisking in about 1 cup of the hot milk mixture.  Add this back to the pan and continue to cook and stir for 2 minutes more, then remove from heat and stir in 4 ounces of white chocolate and butter until both have melted. Add the vanilla and stir.

Assemble the pie.  Melt the remaining 2 ounces of white chocolate and gently spread it over the bottom of the prepared biscoff crust.  Arrange 3/4 cup sliced strawberries on top of the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until chilled.

Top with sweetened whipped cream and berries.  Beat heavy cream, powdered sugar and vanilla until light, then spread it on top of the pie filling.  Pile on as many berries on top as you like.

I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like.

You could even arrange them into a decorative flag pattern, which I’m sure would be cute and obviously even more patriotic.  But then you don’t get bites of mixed berries in each slice of pie, which is a sacrifice I was not willing to make.

I hope you enjoy this pie every bit as much as we did and that you have a wonderful holiday!

MORE CREAM PIE RECIPES YOU’LL LOVE!

Old-Fashioned Banana Cream Pie

Chocolate Cream Pie

Coconut Cream Pie

Blueberry Custard Pie

No-Bake Sour Cream Lemon Pie

Arkansas Possum Pie (no actual possum involved! just chocolate and cream cheese layers, also sometimes called a lush dessert)

Best Key Lime Pie Recipe

Strawberry Pretzel Icebox Pie

Pumpkin Chiffon Pie

and go to my full pie archives for those of you that love fruit pies but not cream pies!

Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas!

INGREDIENTS

BISCOFF COOKIE CRUST

 25 biscoff cookies (about 1 1/2 cups of crumbs)

 1/3 cup granulated sugar

 6 tablespoons butter, melted

FILLING

 4 ounces white chocolate, chopped

 1/2 cup sugar

 1/4 cup cornstarch

 Pinch of salt

 2 1/2 cups whole milk

 4 egg yolks, beaten

 2 tablespoons salted butter

 1 teaspoon vanilla extract

TOPPING

 2 tablespoons white chocolate, chopped

 3/4 cup sliced strawberries

 1 cup heavy cream

 3 tablespoons powdered sugar

 1/2 teaspoon vanilla extract

 Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries

INSTRUCTIONS

Crust

Finely crush biscoff cookies in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.

In a large bowl, combine biscoff crumbs and sugar, then drizzle with melted butter and stir with a fork until crumbs are evenly moistened.

Press into a 9-inch pie dish using the bottom of a measuring cup or glass, then bake at 350 degrees F for 10 minutes or until the crust is lightly browned just around the edges. Cool completely before filling.

Filling

In a heavy saucepan, combine sugar, cornstarch and salt. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes, until thickened.

In a separate bowl, whisk the egg yolks, then add about 1 cup of the hot milk mixture to the egg yolks and whisk well. Add the tempered egg yolk mixture back to the pan and continue to cook and stir for 2 minutes more.

Remove the pudding from the heat. Stir in 4 ounces of chopped white chocolate and butter until both have melted. Add the vanilla and stir.

Assembly

Melt the remaining 2 ounces of white chocolate in short 20 second bursts in the microwave, then drizzle and spread over the bottom of the prepared biscoff crust.

Arrange 3/4 cup sliced strawberries on the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until well-chilled.

Beat heavy cream using an electric mixer until it begins to thicken. Add powdered sugar and vanilla and beat until soft, being careful not to overbeat and turn the cream into butter.

Remove plastic wrap from the pie and top with the whipped cream, then pile as many berries on top as desired. I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like.

NOTES

Adapted from Taste of Home. The original recipe called for 1 (8-ounce) package cream cheese and 3/4 cup of sugar to be blended together, then mixed with 3/4 cup of low fat milk and 1 (3.3-ounce) package instant white chocolate pudding mix for the filling.

For a no-bake biscoff cookie crust, just chill the crust for 1-2 hours before filling rather than baking it.

NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1

Amount Per Serving: CALORIES: 697 TOTAL FAT: 42g SATURATED FAT: 22g TRANS FAT: 1g UNSATURATED FAT: 17g CHOLESTEROL: 181mg SODIUM: 306mg CARBOHYDRATES: 73g FIBER: 1g SUGAR: 51g PROTEIN: 8g

CHOCOLATE LAYERS CHIP COOKIES

CHOCOLATE LAYERS CHIP COOKIES

Once upon a time I made a Chocolate Chip Cookie Dough Brownies recipe.  I loved them, I shared them on my blog, and readers either loved them or not. 

There were a few “observations” made about my version of this totally-awesome-brownie-recipe that were sinking into my soul… which caused me to lose sleep at night (not really, but I added that for dramatic effect…)  I LOVE MY FIRST VERSION THE WAY IT IS… but I decided to listen those observations to see if I could create an even better Chocolate Chip Cookie Dough Brownies Recipe and make everyone happy!  Here it is!

OBSERVATION #1:

The cookie dough is “grainy.”  Well, I’ve got news for y’all.  Cookie dough is grainy. That’s just the way it is.  In this version, I melted the butter and then whisked in the sugars to see if I could make it less grainy and more dissolved… it might be a little better, but it’s still grainy.  If you’re a cookie dough lover then you know what I mean and you don’t care.  Cookie dough is just (by nature) grainy!  Someone had suggested trying powdered sugar to avoid the whole grainy-thing.  I wasn’t into that.  Real chocolate chip cookie dough must have both white granulated sugar and brown sugar or it doesn’t taste like chocolate chip cookie dough.  So there.

OBSERVATION #2:

The cookie dough layer isn’t thick enough.  In this version, the brownies are baked in a 9×9- inch pan.  The brownie layer and the cookie dough layer are just about even.  That should satisfy just about everyone, right?

OBSERVATION #3:

The brownie layer isn’t fudgy… or it has no flavor (in other words… it’s not good).  This (new and improved) brownie layer is FUDGY.  Though I have to admit, I don’t think anything is wrong with the original chocolate chip cookie dough brownies recipe.  I like both, but I do like this one better.

OBSERVATION #4:

The cookie dough layer doesn’t stick to the brownie layer.  I don’t have this problem, so let me share exactly how I construct my brownies so it works per-fec-to:  I bake my brownies in a pan lined with parchment paper, then I put them in the refrigerator until they are all cooled down and pretty firm.  While the brownies are baking, I make the cookie dough and then refrigerate it until the cookie dough is chilled and easy to work with (firm-ish).  Then I take the brownies out of the fridge, wet my hands (or spray them with nonstick spray) and pat the cookie dough on top of the brownies into an even layer.  Then I wrap the pan with plastic wrap and refrigerate the brownies until they are firm.  Take the brownies out of the pan and place them on a cutting board.  Because I’m obsessed with neat edges, I use a very sharp, large knife to cut off all of the edges, then I cut the brownies into small, clean pieces.  Clean pieces require that you wipe your knife with a paper towel between cuts.

That’s it!  You’ve learned all of my secrets.  And now you can make my new-and-improved version of this chocolate chip cookie dough brownies recipe.  By all means, let me know what you think of them… and if you have any feedback about these!  Hopefully, they are perfect.  That’s the goal here.  See, I listen to my readers… and keep workin’ it to make you happy and satisfied!  It’s a tough job (you know… re-testing chocolate chip cookie dough brownies over and over again to find the perfect version), but somebody has to do it, right? 🙂

HOW TO MAKE EATING RAW FLOUR SAFE:

I know there are concerns about eating flour that hasn’t been cooked.  Here’s the solution, if you are worried about that. Toast your flour in the oven before using in this recipe.  You’ll just put the flour in a pan and toast it at 350 degrees. F. for 5 minutes. That will kill any potential bacteria in the flour, and you can feel safe to use it in an uncooked cookie dough recipe.

CHOCOLATE CHIP COOKIE DOUGH BROWNIES

COURSE: DESSERT CUISINE: AMERICAN KEYWORD: CHOCOLATE CHIP COOKIE DOUGH BROWNIES, COOKIE DOUGH BROWNIES PREP TIME: 30 MINUTES COOK TIME: 25 MINUTES CHILL TIME:: 2 HOURS TOTAL TIME: 55 MINUTES SERVINGS: 16 SERVINGS CALORIES: 530 KCAL AUTHOR: www.codrtwain.info

A delicious layer of chocolate chip cookie dough sits on top of a fudgy brownie layer.

INGREDIENTS

BROWNIE LAYER:

3/4 cup (1 1/2 sticks) unsalted butter

1 1/2 cups bittersweet chocolate chips

1 cup granulated white sugar

1/2 cup packed light brown sugar

4 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup all purpose flour

COOKIE DOUGH:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature or almost melted

3/4 cup granulated white sugar

3/4 cup packed light brown sugar

1/4 teaspoon salt

2 tablespoons milk or cream

1 1/2 teaspoons vanilla extract or vanilla bean paste

1 cup all purpose flour (see RECIPE NOTES below)

1 cup miniature chocolate chips

additional miniature chocolate chips, if desired (to sprinkle on top)

INSTRUCTIONS

PREPARE THE BROWNIE LAYER:

Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.

In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

PREPARE THE COOKIE DOUGH LAYER:

In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).

CUT THE BROWNIES:

Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

RECIPE NOTES

If you are worried about eating raw flour, you can cook it in the oven before using it in this recipe.  Sprinkle the flour on a cookie sheet and toast it at 350 degrees. F for 5 minutes.  This will kill any potential bacteria in the flour.

Nutrition Facts

Chocolate Chip Cookie Dough Brownies

Amount Per Serving (1 serving)

Calories 530Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 17g106%

Cholesterol 100mg33%

Sodium 163mg7%

Potassium 173mg5%

Carbohydrates 68g23%

Fiber 1g4%

Sugar 51g57%

Protein 5g10%

Vitamin A 635IU13%

Vitamin C 0.2mg0%

Calcium 96mg10%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.