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I am in a state of seasonal confusion. On the one hand, I never want summer to end. On the other, PUMPKIN PECAN COBBLER.

Pumpkin Pecan Cobbler. Buttery pumpkin cake on top, hot caramel sauce underneath. The BEST pumpkin dessert! @wellplated
I can’t decide which part of this pumpkin pecan cobbler has me most smitten. The soft, buttery texture? The cinnamon brown sugar topping? The fact that this pumpkin pecan cobbler makes its own hot caramel sauce in the pan as it bakes?

It’s definitely the caramel sauce.

When you pull the cobbler out of the oven, it won’t look like much at first. Yes, it will be golden. Yes, your house will smell like a tantalizing cross between a cinnamon bun, a roasted nut stand, and caramelized sugar.

The best part of this cobbler, however, can’t been seen from the outside. It’s the surprise you’ll find when you dig your spoon through the sticky pumpkin cake layer to reveal what’s underneath.

TA-DA!

Pumpkin Pecan Cobbler with Hot Caramel Sauce. @wellplated

Why I Love This Pumpkin Pecan Cobbler

I’m a sucker for homemade caramel sauce, and the fact that this cobbler makes its own in the oven bewitches me. The recipe starts with an easy, one-bowl pumpkin spice batter, which is spread into the bottom of the pan. Next, a generous dusting of cinnamon, sugar, and pecans are showered over the top. Last—this will sound odd, but go with it—hot water. Pour it on, and trust.

In the oven, the hot water and sugar bubble and combine into a rich, hot caramel sauce, and the airy pumpkin cobbler batter rises to the top. When I dug through the pumpkin layer to reveal the sweet caramel below, it honestly felt like magic!

Pumpkin Pecan Cobbler. Cake on top, hot caramel sauce underneath! Easy recipe that’s perfect for your fall dessert table. @wellplated

More Decadent Dessert Recipes

Pumpkin Pecan Cobbler. Fluffy, buttery pumpkin cake with a brown sugar cinnamon topping and caramel sauce. TO DIE FOR. @wellplated

Tools Used to Make This Recipe

Pumpkin Pecan Cobbler. MIND BLOWING! Makes its own caramel sauce while it bakes! @wellplated

Pumpkin pecan cobbler tastes like magic too. Whether you are looking for a sweet treat to spoil family and friends, a guaranteed hit for work or a dinner party, or a fun fall dessert to bake with kids, this easy pumpkin pecan cobbler will not disappoint.

Pumpkin Pecan Cobbler

4.85 From 13 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Servings: 8 servings
Pumpkin Pecan Cobbler. An easy and DELICIOUS fall dessert that makes its own hot caramel sauce in the pan while it bakes!

Ingredients
  

Pumpkin Layer:

Topping:

  • ½ cup granulated sugar
  • ½ cup brown sugar light or dark—I used dark
  • ¼ teaspoon ground cinnamon
  • cup chopped pecans
  • 1 ½ cups very hot water
  • Vanilla ice cream heavy cream, and/or whipped cream for serving

Instructions
 

  • Preheat the oven to 350 degrees F. Lightly coat a 2-quart casserole dish with cooking spray (a deep 8x8-inch or 9x9-inch pan will work also).
  • In a medium bowl, whisk together the all purpose flour, pastry flour, baking powder, salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • In a smaller bowl or large measuring cup, stir together the pumpkin, milk, melted butter, and vanilla to combine. Pour the wet ingredients into dry ingredients and stir gently, just until combined. The batter will be very thick. Scrape the batter into the prepared pan, smooth into an even layer, then place the onto a large, rimmed baking sheet to catch any drips.
  • Prepare the topping: In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon until well combined. Stir in the pecans, then scatter the topping mixture over the pumpkin batter. Pour the hot water evenly over the top. DO NOT STIR. Carefully lift the baking sheet with the pan on top and place in the oven. Bake for 40 minutes, just until the middle is set. Remove from the oven and let cool 5 minutes. Serve warm, topped with vanilla ice cream, a splash of heavy cream, or whipped cream, as desired.

Nutrition

Serving: 1(of 8) without ice cream or other toppingsCalories: 316kcalCarbohydrates: 57gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 15mgSodium: 92mgFiber: 2gSugar: 42g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Do you think this would still work out without the nuts? I don’t care for them in baked goods, but this looks amazing! 

    1. Definitely Ruby! You can simply omit them. Or, if you have others who do enjoy nuts that will be eating the dessert, you could always toast some on the side, then anyone who cares for some can sprinkle them on top afterwards.

    1. Suzi, I honestly don’t know, since I’ve never tried the recipe this way. A 9×13-inch pan holds 14 cups of batter, while a 2-quart casserole like the one I suggest for the recipe holds 8. For that reason, you’d want to do about 1.75 times the recipe, versus doubling it directly. I would start checking the baking time early too, just in case. If you decide to experiment with a larger pan, I’d love to hear how it comes out!

  2. Erin, my husband is still raving about the strawberry bars and tells everyone he knows about them. I make them at least once a week; that said, this is getting made this weekend. WE LOVE PUMPKIN ANYTHING! But I’m going to show my ignorance and ask why kosher salt? I’ve never used it and am having trouble finding kosher salt in my small town that isn’t in bigger chunks. Does it make a difference? Also in reading your replies, I love that you shared how many cups in a 9x 13 versus an 8 x 8. Did not know and I’m feeling smarter already. You’re a gem and I love your recipes! Thanks much!

    1. Not a silly question at all Tami! Kosher salt has slightly larger grains than table salt, but they are not nearly as large as a flaked sea salt (which it sounds like might be what your store carries?). I prefer kosher salt, because table salt is more heavily treated, and I think it has a bit of an off, almost chemical taste. Kosher salt tastes cleaner to me, so I like using it in all of my recipes. Because the kosher salt grains are larger, if you want to swap table salt, just use a slightly lesser amount. And isn’t that  a great tidbit about the pan sizes? If you ever want some fun reading, Google “pan size conversions” and see what comes up! You can find lots of handy charts, which is how I learned in the first place. Thanks so much for your kind words about my recipes too. It really means a lot!

  3. I made a slight variation with chunks of fresh butternut squash, using three quarters of a cup (which is about the same as the half cup of pumpkin puree). It definitely was a positive difference as the color of those chunks stood out from the rest of the cobbler and made for a more festive dish! However, I doubt that I would make the recipe again because there is way too much sugar —three times as much as the pumpkin or butternut squash. All that sugar is overly sweet and the caramel sauce really adds nothing to the taste. I feel a more traditional cobbler with far less sugar would be healthier.

    1. Hi Arthur! The amount of sugar in the recipe is for the purpose of forming the caramel sauce (it would end up being about the same amount if you cooked it separately). I’m sorry this was too sweet for you—it’s meant to be a more decadent dessert for every now and then vs. a healthy everyday treat. If you prefer healthier desserts, I have quite a few in my recipe archives you might enjoy! You can find them here: https://www.wellplated.com/category/recipes-by-diet/healthy-sweet-treats/.

  4. Hi Erin! This recipe looks amazing and I am hoping to make it for (Canadian) Thanksgiving–do you think it could be made ahead and reheated? Or does it need to be cooked right before consumption? If so, what parts do you think I could do ahead? Any advice is appreciated!

    1. Hi Dee! I’ve reheated this in the microwave with good results, but I don’t think that’s the best option for a party. If you can, I’d prep everything right up until you pour in the hot water in advance (maybe morning of, then leave it at room temperature), then pour in the hot water and bake right before serving. I hope you all love it! My father in law is Canadian and misses Canadian Thanksgiving now that he’s here :)

      1. Thank you for this! Wanted to follow up to say I did everything but add the water, and it sat for at least five hours at room temperature and everything went perfectly.

        It was a big hit:)

  5. Dear Erin ,
    This is a fabulous desert! Great for a family get togeather or something for the office . Well Done idea ??
    Donna

  6. This was incredible!!! It’s officially been added to my cookbook and dessert repertoire. I love pecans so I added nearly a cup. I couldn’t wait to make this. It’s super easy and tastes amazing. I’ve never seen a recipe where you pour hot water over everything before you bake. I served mine with Trader Joe’s Pumpkin Ice Cream. My girlfriend immediately asked for the recipe so I turned her on to your blog and recipe!! Next I’ll make the Pumpkin Energy Balls.

    1. Jennifer, what a pumpkin feast! I love pecans too and am so thrilled to hear you enjoyed this recipe so much. Thank you for trying it and for taking time to leave this kind review.

  7. Hi Erin. I tried making these just as instructed. However, it turned out gummy and the sugary mixture came out more like syrup and less of the cake baking thru (like your photo shows). Where am I going wrong?

    1. Hi Serena! Following up on my mis-mashed email here :) Sorry again about that! Unfortunately, it’s really hard to say what happened with the cake without being in the kitchen with you. It sounds like maybe the ingredients were not blended properly or it could be a measuring issue. Or perhaps your water wasn’t hot enough? Be sure to also make sure your baking powder isn’t expired (it can happen faster than you think). The cake should be very moist and spongy, and the sauce caramel-like in texture. If you decide to try again, I hope it turns out better next time!!

  8. Do you know if this can be altered to be vegan-friendly? I tried as is last night and it was amazing (seriously if you’re thinking of trying it, do it because it’s so good) but I have a few vegan friends who I would love to share this with. I have a feeling the milk can be replaced with coconut milk but what about the butter? Do you think coconut milk or vegan butter would alter the structure too much? Thanks in advance for any help!5 stars

    1
    1. Michelle, the flavor would be different with coconut milk, but if that doesn’t bother you, I do think you could use coconut milk and vegan butter. I hope you and your friends enjoy it, and I’m so happy you loved the original version too!

  9. Made this and it was really tasty – it was amazing how the caramel sauce formed on the bottom!! One thing I am considering for next time is perhaps making it so the sauce turns out to be more of a salted caramel – thoughts? I’m guessing you would just add some salt to the topping mixture? Let me know!4 stars

    1. Elizabeth, if you like a salted caramel taste, you can definitely experiment! Another idea would be just to sprinkle some nice flaked sea salt on top of the finished dessert. You could even put a bit just on part of the cobbler so that you can taste it first to see what you think. I hope you enjoy it!

  10. Hello, Erin. I am planning on making this for a lunch with friends next weekend. However, as I am from Portugal and products are a bit different here, I was wondering what whole wheat pastry flour is and if it’s the same as “regular” whole wheat flour? I know you said all purpose flour could be used instead, but if I could just use some forme of “normal” whole wheat I would rather do that. I have never seen whole wheat flour labelled as “pastry flour” here…

    1. Hi Rute, whole wheat pastry flour is milled from a soft variety of wheat, so it’s lower in protein than regular whole wheat flour, which makes it better for lighter, more tender baked goods. If you use regular whole wheat flour, the cobbler will taste noticeably wheatier and not be as light and fluffy, so I’d recommend sticking with all-purpose if you’re not able to find whole wheat pastry flour. I hope you enjoy the recipe!

  11. Thanks, Erin! I’ll use all-purpose then (I’ve checked and I can get the fine whole wheat flour from Amazon UK, but it’s a bit late to get it for this weekend and I really want to make this cobbler, so I think i’ll just keep it on my wishlist for the next time).

  12. OMGOMGOMG – this turned out beautifully! I had to leave it in a bit longer because the middle was still drooling at 40 minutes, but totally worth it. I think I just found my new favorite holiday thing… Thank you!5 stars

  13. I made this in a camp oven over coals and it turned out amazzzzzzzing. Best thing we ate on our camping weekend. Thanks so much Erin.

  14. I didn’t know that this was even a thing until I found wax scents and with the name. I’ve purchased the ingredients via Amazon prime now and begged my fiancee to make it. Hoping this is as amazing as it sounds!

  15. This looked so good, I had to make it. Followed the recipe…..almost exactly. I had to use 1 c + 3 Tbsp of Kodiak pancake mix in lieu of the flour and baking powder since all I had on hand was stone ground wheat flour. It actually worked perfectly! Mine required an extra 10 min baking time for the center to be set……probably an oven issue. Regardless, it turned out AMAZING!! The cobbler had enough cake-like texture for my husband (who dislikes gooey….ie-bread pudding……textures) to even like it. So warm, delicious and decadent, especially on a cold, snowy night!5 stars

  16. Hi Erin! This recipe was phenomenal, but also a little too sweet for us. I knew it would be but wanted to try it as directed first. I’m considering trying it with half the amount of sugar and half the amount of water. Do you think this would work? I wouldn’t mind if there was less of the caramel sauce and it was thicker because of it. Thank you!5 stars

    1. Hi Elizabeth! I’ve never tried this myself, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

    1. Hi Stephen! I’ve only tested the recipe as is, so if you decide to experiment with sweet potatoes, let me know how it goes!

  17. Is there a reason there’s only 1/2 cup pumpkin puree in the recipe? My can has a decent amount left so I was wondering if it would be a big mistake to use all of it or maybe just 1 full cup? You’re the expert though!! :)

    1. Hi Skye! There is no mistake, this is the correct amount of pumpkin puree. I’ve only tested this recipe as written so if you increase the amount I can not say how the end result will be. If you decide to experiment, let me know how it goes!

  18. I discovered this recipe a few years ago and now it’s a must have every year. Funny thing is I’m always requested to bring my sweet potato casserole and the recipe is pumpkin lol. No one is the wiser it’s so good.5 stars

  19. Hi Erin, I always love your recipes & II’m looking forward to trying this!
    If I wanted to double this, would I use a 9×13?
    Can I freeze leftovers?

    Thank you!

    1. Hi Linda, I haven’t tested out by doubling it but it should work in a 9×13. You should be able to freeze it for up to 2 months. Hope you enjoy it!

  20. This is a fantastic winter dessert. The sugar in the recipe seemed too much so I decreased it as follows:
    In pumpkin layer I used 1/3 cup sugar instead of 2/3 cup. In topping I used 1/2 cup brown sugar but lowered the granulated sugar to 1/4 cup. I poured 1.25 cup of hot water on top, instead of 1.5 cup. I also increased the pumpkin puree amount to 3/4 cup. Next time I’ll try using 1 whole cup, because we love pumpkin.
    I don’t know if it’s because of these changes that it took about 8 minutes longer for the center to set. But it was still sufficiently sweet for us with a good amount of caramel at the bottom.
    We served it with vanilla ice cream and whipped heavy cream.
    It was EPIC!!!5 stars

  1. Do you think this would still work out without the nuts? I don’t care for them in baked goods, but this looks amazing! 

    1. Definitely Ruby! You can simply omit them. Or, if you have others who do enjoy nuts that will be eating the dessert, you could always toast some on the side, then anyone who cares for some can sprinkle them on top afterwards.

    1. Suzi, I honestly don’t know, since I’ve never tried the recipe this way. A 9×13-inch pan holds 14 cups of batter, while a 2-quart casserole like the one I suggest for the recipe holds 8. For that reason, you’d want to do about 1.75 times the recipe, versus doubling it directly. I would start checking the baking time early too, just in case. If you decide to experiment with a larger pan, I’d love to hear how it comes out!

  2. Erin, my husband is still raving about the strawberry bars and tells everyone he knows about them. I make them at least once a week; that said, this is getting made this weekend. WE LOVE PUMPKIN ANYTHING! But I’m going to show my ignorance and ask why kosher salt? I’ve never used it and am having trouble finding kosher salt in my small town that isn’t in bigger chunks. Does it make a difference? Also in reading your replies, I love that you shared how many cups in a 9x 13 versus an 8 x 8. Did not know and I’m feeling smarter already. You’re a gem and I love your recipes! Thanks much!

    1. Not a silly question at all Tami! Kosher salt has slightly larger grains than table salt, but they are not nearly as large as a flaked sea salt (which it sounds like might be what your store carries?). I prefer kosher salt, because table salt is more heavily treated, and I think it has a bit of an off, almost chemical taste. Kosher salt tastes cleaner to me, so I like using it in all of my recipes. Because the kosher salt grains are larger, if you want to swap table salt, just use a slightly lesser amount. And isn’t that  a great tidbit about the pan sizes? If you ever want some fun reading, Google “pan size conversions” and see what comes up! You can find lots of handy charts, which is how I learned in the first place. Thanks so much for your kind words about my recipes too. It really means a lot!

  3. I made a slight variation with chunks of fresh butternut squash, using three quarters of a cup (which is about the same as the half cup of pumpkin puree). It definitely was a positive difference as the color of those chunks stood out from the rest of the cobbler and made for a more festive dish! However, I doubt that I would make the recipe again because there is way too much sugar —three times as much as the pumpkin or butternut squash. All that sugar is overly sweet and the caramel sauce really adds nothing to the taste. I feel a more traditional cobbler with far less sugar would be healthier.

    1. Hi Arthur! The amount of sugar in the recipe is for the purpose of forming the caramel sauce (it would end up being about the same amount if you cooked it separately). I’m sorry this was too sweet for you—it’s meant to be a more decadent dessert for every now and then vs. a healthy everyday treat. If you prefer healthier desserts, I have quite a few in my recipe archives you might enjoy! You can find them here: https://www.wellplated.com/category/recipes-by-diet/healthy-sweet-treats/.

  4. Hi Erin! This recipe looks amazing and I am hoping to make it for (Canadian) Thanksgiving–do you think it could be made ahead and reheated? Or does it need to be cooked right before consumption? If so, what parts do you think I could do ahead? Any advice is appreciated!

    1. Hi Dee! I’ve reheated this in the microwave with good results, but I don’t think that’s the best option for a party. If you can, I’d prep everything right up until you pour in the hot water in advance (maybe morning of, then leave it at room temperature), then pour in the hot water and bake right before serving. I hope you all love it! My father in law is Canadian and misses Canadian Thanksgiving now that he’s here :)

      1. Thank you for this! Wanted to follow up to say I did everything but add the water, and it sat for at least five hours at room temperature and everything went perfectly.

        It was a big hit:)

  5. Dear Erin ,
    This is a fabulous desert! Great for a family get togeather or something for the office . Well Done idea ??
    Donna

  6. This was incredible!!! It’s officially been added to my cookbook and dessert repertoire. I love pecans so I added nearly a cup. I couldn’t wait to make this. It’s super easy and tastes amazing. I’ve never seen a recipe where you pour hot water over everything before you bake. I served mine with Trader Joe’s Pumpkin Ice Cream. My girlfriend immediately asked for the recipe so I turned her on to your blog and recipe!! Next I’ll make the Pumpkin Energy Balls.

    1. Jennifer, what a pumpkin feast! I love pecans too and am so thrilled to hear you enjoyed this recipe so much. Thank you for trying it and for taking time to leave this kind review.

  7. Hi Erin. I tried making these just as instructed. However, it turned out gummy and the sugary mixture came out more like syrup and less of the cake baking thru (like your photo shows). Where am I going wrong?

    1. Hi Serena! Following up on my mis-mashed email here :) Sorry again about that! Unfortunately, it’s really hard to say what happened with the cake without being in the kitchen with you. It sounds like maybe the ingredients were not blended properly or it could be a measuring issue. Or perhaps your water wasn’t hot enough? Be sure to also make sure your baking powder isn’t expired (it can happen faster than you think). The cake should be very moist and spongy, and the sauce caramel-like in texture. If you decide to try again, I hope it turns out better next time!!

  8. Do you know if this can be altered to be vegan-friendly? I tried as is last night and it was amazing (seriously if you’re thinking of trying it, do it because it’s so good) but I have a few vegan friends who I would love to share this with. I have a feeling the milk can be replaced with coconut milk but what about the butter? Do you think coconut milk or vegan butter would alter the structure too much? Thanks in advance for any help!5 stars

    1
    1. Michelle, the flavor would be different with coconut milk, but if that doesn’t bother you, I do think you could use coconut milk and vegan butter. I hope you and your friends enjoy it, and I’m so happy you loved the original version too!

  9. Made this and it was really tasty – it was amazing how the caramel sauce formed on the bottom!! One thing I am considering for next time is perhaps making it so the sauce turns out to be more of a salted caramel – thoughts? I’m guessing you would just add some salt to the topping mixture? Let me know!4 stars

    1. Elizabeth, if you like a salted caramel taste, you can definitely experiment! Another idea would be just to sprinkle some nice flaked sea salt on top of the finished dessert. You could even put a bit just on part of the cobbler so that you can taste it first to see what you think. I hope you enjoy it!

  10. Hello, Erin. I am planning on making this for a lunch with friends next weekend. However, as I am from Portugal and products are a bit different here, I was wondering what whole wheat pastry flour is and if it’s the same as “regular” whole wheat flour? I know you said all purpose flour could be used instead, but if I could just use some forme of “normal” whole wheat I would rather do that. I have never seen whole wheat flour labelled as “pastry flour” here…

    1. Hi Rute, whole wheat pastry flour is milled from a soft variety of wheat, so it’s lower in protein than regular whole wheat flour, which makes it better for lighter, more tender baked goods. If you use regular whole wheat flour, the cobbler will taste noticeably wheatier and not be as light and fluffy, so I’d recommend sticking with all-purpose if you’re not able to find whole wheat pastry flour. I hope you enjoy the recipe!

  11. Thanks, Erin! I’ll use all-purpose then (I’ve checked and I can get the fine whole wheat flour from Amazon UK, but it’s a bit late to get it for this weekend and I really want to make this cobbler, so I think i’ll just keep it on my wishlist for the next time).

  12. OMGOMGOMG – this turned out beautifully! I had to leave it in a bit longer because the middle was still drooling at 40 minutes, but totally worth it. I think I just found my new favorite holiday thing… Thank you!5 stars

  13. I made this in a camp oven over coals and it turned out amazzzzzzzing. Best thing we ate on our camping weekend. Thanks so much Erin.

  14. I didn’t know that this was even a thing until I found wax scents and with the name. I’ve purchased the ingredients via Amazon prime now and begged my fiancee to make it. Hoping this is as amazing as it sounds!

  15. This looked so good, I had to make it. Followed the recipe…..almost exactly. I had to use 1 c + 3 Tbsp of Kodiak pancake mix in lieu of the flour and baking powder since all I had on hand was stone ground wheat flour. It actually worked perfectly! Mine required an extra 10 min baking time for the center to be set……probably an oven issue. Regardless, it turned out AMAZING!! The cobbler had enough cake-like texture for my husband (who dislikes gooey….ie-bread pudding……textures) to even like it. So warm, delicious and decadent, especially on a cold, snowy night!5 stars

  16. Hi Erin! This recipe was phenomenal, but also a little too sweet for us. I knew it would be but wanted to try it as directed first. I’m considering trying it with half the amount of sugar and half the amount of water. Do you think this would work? I wouldn’t mind if there was less of the caramel sauce and it was thicker because of it. Thank you!5 stars

    1. Hi Elizabeth! I’ve never tried this myself, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

    1. Hi Stephen! I’ve only tested the recipe as is, so if you decide to experiment with sweet potatoes, let me know how it goes!

  17. Is there a reason there’s only 1/2 cup pumpkin puree in the recipe? My can has a decent amount left so I was wondering if it would be a big mistake to use all of it or maybe just 1 full cup? You’re the expert though!! :)

    1. Hi Skye! There is no mistake, this is the correct amount of pumpkin puree. I’ve only tested this recipe as written so if you increase the amount I can not say how the end result will be. If you decide to experiment, let me know how it goes!

  18. I discovered this recipe a few years ago and now it’s a must have every year. Funny thing is I’m always requested to bring my sweet potato casserole and the recipe is pumpkin lol. No one is the wiser it’s so good.5 stars

  19. Hi Erin, I always love your recipes & II’m looking forward to trying this!
    If I wanted to double this, would I use a 9×13?
    Can I freeze leftovers?

    Thank you!

    1. Hi Linda, I haven’t tested out by doubling it but it should work in a 9×13. You should be able to freeze it for up to 2 months. Hope you enjoy it!

  20. This is a fantastic winter dessert. The sugar in the recipe seemed too much so I decreased it as follows:
    In pumpkin layer I used 1/3 cup sugar instead of 2/3 cup. In topping I used 1/2 cup brown sugar but lowered the granulated sugar to 1/4 cup. I poured 1.25 cup of hot water on top, instead of 1.5 cup. I also increased the pumpkin puree amount to 3/4 cup. Next time I’ll try using 1 whole cup, because we love pumpkin.
    I don’t know if it’s because of these changes that it took about 8 minutes longer for the center to set. But it was still sufficiently sweet for us with a good amount of caramel at the bottom.
    We served it with vanilla ice cream and whipped heavy cream.
    It was EPIC!!!5 stars