1-First, preheat your oven to 375°F (190°C) and grease an 8×11 inch baking dish. In a large mixing bowl, combine 15 ounces of pumpkin puree, 3 whole eggs, 2/3 cup brown sugar, 1 cup whole milk, 1/2 teaspoon sea salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg. Mix until smooth, then pour this spiced pumpkin filling into the prepared baking dish.

2-Next, for the cobbler topping, combine 1 cup all-purpose or whole wheat pastry flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 cup chopped nuts (walnuts or pecans, optional), 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg in a separate bowl. Add 1 whole egg and 1 teaspoon vanilla extract, mixing until crumbly. Press the topping over the pumpkin filling and drizzle with 1/2 cup melted butter.

3-Now, bake at 375°F (190°C) for 50-55 minutes until the top is golden brown and the center is slightly loose. Preparation time is about 10 minutes, with cooking taking around 38 minutes, so it’s quick for such a tasty dessert. Let it cool before serving, ideally with vanilla ice cream or sweetened whipped cream. This step-by-step makes it a breeze for home cooks of any skill level.