In the midst of whipping up countless pumpkin concepts, it occurred to me that I’ve only done about 1 cobbler before and that was over a year ago, and it was while I was out of town. (wasn’t crazy about how the pictures turned out)
So this vegan Pumpkin Cobbler was a no brainer!
What I love about this dish is everything! It’s a handful of ingredients, moist, made with coconut oil and coconut sugar, sweetened with maple syrup, can easily be thrown together, is perf for fall, is a pumpkin lovers dream, and is non vegan approved!
If you love no fuss classic fall desserts that can be made with a quickness, you need to try this recipe for a vegan Pumpkin Cobbler!
In a medium sized bowl, stir together flour, baking powder, salt, and spices. Set aside.
In a smaller bowl, stir pumpkin, room temp milk, melted coconut oil, maple syrup, 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.
In a separate bowl, stir coconut sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire dish without stirring and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vegan vanilla ice cream.