Description
This Sugar-Free Pumpkin Pecan Cobbler is a warm, cozy fall dessert featuring a soft, spiced pumpkin cake layer, crunchy pecans, and a rich caramel-style sauce that forms underneath as it bakes. Made with 100% pumpkin puree, almond flour, warm autumn spices, and sugar-free sweeteners, it delivers classic pumpkin-pecan flavor without regular sugar. Serve it warm with sugar-free whipped cream or vanilla ice cream for an irresistible holiday dessert.
Ingredients
Scale
Pumpkin Cobbler Batter
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 3/4 cup granulated sugar-free sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup 100% pumpkin puree
- 1/4 cup unsweetened almond milk or whole milk
- 1/4 cup butter, melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
Sugar-Free Pecan Topping
- 1/2 cup brown-style sugar-free sweetener
- 1/4 cup granulated sugar-free sweetener
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup pecans, roughly chopped
- 1 1/2 cups very hot water
Optional Toppings
- Sugar-free whipped cream
- Sugar-free vanilla ice cream
- Extra toasted pecans
- Ground cinnamon
Instructions
- Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar-free sweetener, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the pumpkin puree, milk, melted butter, and vanilla extract. Stir until a thick, smooth batter forms.
- Spread the pumpkin batter evenly into the prepared baking dish.
- In a small bowl, combine the brown-style sugar-free sweetener, granulated sugar-free sweetener, cinnamon, salt, and chopped pecans.
- Sprinkle the pecan mixture evenly over the batter.
- Slowly pour the very hot water over the entire surface. Do not stir.
- Bake uncovered for 35–45 minutes, or until the top is set and lightly golden.
- Remove from the oven and let the cobbler rest for 15–20 minutes. The sauce will thicken slightly as it rests.
- Serve warm with sugar-free whipped cream, sugar-free vanilla ice cream, extra toasted pecans, or a light dusting of cinnamon.
Notes
- Use 100% pumpkin puree rather than pumpkin pie filling.
- Do not stir after pouring the hot water over the batter and pecan topping; the separate layers are what create the cake topping and gooey sauce.
- Pour the hot water slowly and evenly over the surface.
- For deeper flavor, toast the pecans in a dry skillet for 3–4 minutes before using.
- The cobbler may look very liquid before baking; the sauce forms and thickens during baking and resting.
- Let the cobbler rest for at least 15 minutes before serving.
- Serve warm for the softest, gooiest texture.
- Pecans can be replaced with walnuts, hazelnuts, or a combination of nuts.
- For extra flavor, add a pinch of allspice or cardamom to the batter.
- Sugar-free chocolate chips or unsweetened shredded coconut can also be added for variations.
- Store covered in the refrigerator for up to 4 days. Reheat gently before serving.
- To freeze, cool completely, cover well, and freeze for up to 2 months. Thaw in the refrigerator and reheat before serving.
- Nutrition is approximate and may vary depending on the brands of sweeteners, flours, milk, and optional toppings used.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Fat: 16g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
Keywords: Sugar-Free Pumpkin Pecan Cobbler