½ C. Pumpkin Puree
¾ C. Swerve Granular
1/4 C. Swerve Brown
1 T. Cinnamon
1 T. Pumpkin Pie Spice
1 T. Xanthan Gum
¼ C. Unsweetened Almond Milk
¼ C. Melted Butter
1 T. Vanilla
1 C. Flour or Almond Flour
2 t. Baking Powder
1 t. Salt

Topping Ingredients:

1/4 C. Swerve Granular
¼ C. Swerve Brown
½ C. Pecans
1 C. Hot Water

Easy Directions:

1. In a bowl, combine pumpkin, both Swerves, cinnamon, pumpkin pie spice, gum, butter, vanilla, and almond milk. Mix until well combined. In a small bowl, combine flour, baking powder and salt. Fold into large bowl ingredients and mix well.
2. Pour into an 8×8 baking dish.
3. In another small bowl, combine topping ingredients of both Swerves plus pecans. Sprinkle on top of cobbler. Finish by pouring hot water over the entire cobbler.
4. Bake at 350 for 60 minutes.
5. Let set and cool on counter.
6. Serve with No Sugar Baker’s Whipped Cream!

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