Here we are, end of September and it is finally pumpkin season. That makes me very very happy! It might be the most anticipated season of the year in foodie circles, because there is no end of things you can do with it. Sweet or savory, it seems to go with everything. And it heralds so many other wonderful things like changing leaves, cozy evenings by the fire, and many a fun holiday. Really, Halloween is just around the corner (egads!) and soon thereafter is Thanksgiving. But two seconds ago, it was still summer! It’s astonishing how quickly it all changes.
Pumpkin Pecan Cobbler
This low carb pumpkin recipe was inspired by a very high carb, very sugary version I’ve seen a few times now. The original is made virtually the same way (but with sugar and flour, of course) and it creates its own caramel-like sauce at the bottom as it bakes. I really wasn’t sure I could pull that off with low carb ingredients but I was willing to give it a try.
Admittedly, it did not make its own sauce at the bottom. But it came close and that’s good enough for me. The cake part did rise up to the top and had this wonderful crustiness, similar to a cobbler topping. And underneath was this soft, pumpkin spice pudding-like filling. With a little ice cream or whipped cream on top, it was absolutely spectacular. This is going to be the low carb, sugar-free hit of Pumpkin Season 2017!