Slow Cooker Pumpkin Cobbler Recipe

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This slow cooker pumpkin cobbler is a fun way to enjoy an autumn-inspired dessert after dinner.

Cobblers always sound like such a homey type of dessert to me. The word “Cobbler” sounds like something that’s totally comforting, warm, welcoming, and ooey-gooey delicious. And seeing as how it’s currently pumpkin season, I thought I’d give a pumpkin cobbler a try.

Clean Eating slow cooker Pumpkin Cobbler Recipe

The truth is, as I sit here typing this in my dining room office, I’m also sitting in a ton of very loud noise and vibration. They are jackhammering the slab in the closet area of my bedroom and the whole house feels like it’s going to come tumbling down around me. The noise is deafening, the dust is hanging in the air and the vibrations are worse than many of the earthquakes I’ve lived through as a California native. It’s quite the experience and I absolutely cannot wait until it’s over!!

But while I worry about my framed photos vibrating off the wall and onto the ground in a million pieces (they didn’t tell me I might need to take everything down, but I’ve been scrambling to catch everything!!), I’m also enjoying the faint smell of Autumn coming from my slow cooker. It’s hard to pinpoint over the smell of the machines they’ve got going, but it’s definitely there and bringing me a little bit of peace and comfort in a moment of stress and worry. Funny how aromas can do that for you…

Clean Eating slow cooker Pumpkin Cobbler Recipe With Maple Syrup

I used less sugar in this recipe than most cobblers call for because most people will want to pour maple syrup over the top. So I didn’t want to go hog-wild with the sweetener. You can always double the sweetener if you prefer not to use the maple syrup after cooking. But I highly recommend it. It’s a very nice addition to this dish.

Also, the topping is a bit dense and spongy. I like it because it reminds me a bit of a dense, spongy cake. It’s grain free and it’s pretty tasty!

So I’m going to go save a few more framed photos before they hit the floor and tonight, I may find myself enjoying this for dessert with a glass of wine to calm my frazzled nerves!!

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SLOW COOKER PUMPKIN COBBLER RECIPE:

Clean Eating slow cooker Pumpkin Cobbler Recipe

Slow Cooker Pumpkin Cobbler Recipe

This Slow Cooker Pumpkin Cobbler Recipe makes a fabulous dessert!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10 servings
Calories: 256kcal
Author: The Gracious Pantry

Ingredients

  • FILLING:
  • 1 medium sugar pie pumpkin, peeled, cleaned and chopped (about 5 cups chopped)
  • 3 tbsp. honey
  • 2 tsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • TOPPING:
  • 2 cups almond flour
  • 1 tsp. baking powder
  • 4 large whole eggs
  • 3 tbsp. coconut oil
  • 2 tbsp. honey
  • 1 tbsp. unsweetened almond milk
  • maple syrup for serving

Instructions

  • In  your slow cooker, combine the pumpkin, honey, pumpkin pie spice and cinnamon. Stir well.
  • In a medium mixing bowl, combine all the topping ingredients and stir well with a wooden spoon to combine.
  • Once the topping is well mixed, spread it out over the pumpkin in a relatively even layer.
  • Put the lid on your slow cooker and cook on low for 4 hours.
  • You'll know it's done if you push on the topping with your finger and it bounces back. It should be slightly spongy to the touch. If the topping is still sticky, continue cooking for another hour, or until the top is fully cooked.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 21g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 33mg | Potassium: 546mg | Fiber: 3g | Sugar: 11g | Vitamin A: 11686IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 3mg
 
Slow Cooker Pumpkin Cobbler Recipe Ready To Serve

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6 Comments

  1. chefkreso says:

    Thanks for sharing this lovely recipe and links to other recipes as delicious if not even more 🙂

    1. The Gracious Pantry says:

      Chef – My pleasure! I hope you enjoy them! 🙂

  2. Cindy Reece says:

    Can you use can pumpkin for this recipe?

    1. The Gracious Pantry says:

      Cindy – You could, but it would become something pretty different. Plus you’d have a hard time spreading the almond mixture over the top without it totally mixing in. Might be worth a shot though if it’s all you have to work with. Let me know how it turns out if you try it!

  3. AZ@...And A Dash of Cinnamon says:

    Can you use pumpkin that has been cut up and put I in the freezer? If so would you rec defrosting first?

    1. The Gracious Pantry says:

      AZ – Yes, you could. I would thaw it first. Hope you enjoy it!

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