Move over, pumpkin pie! We’ve got something even better to try this Thanksgiving.

Here’s what you’ll need:

1 c. plus 3 Tbsp all purpose flour

2 tsp. baking powder

1/2 tsp salt

3/4 c. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. pumpkin puree

1/4 c. milk

1/4 c. melted butter

1 1/2 tsp. vanilla

Topping:

1/2 c. sugar

1/2 c. pecans

1 1/2 c. HOT water

Reduction:

1 c. brown sugar

1/2 c. Pumpkin Spice SweetShine

*Preheat oven to 350 degrees

Combine flour, baking powder, salt, sugar and spices in a medium bowl and blend.

In a separate bowl combine pumpkin puree, milk, butter and vanilla and blend.

Add wet ingredients to dry ingredients.

Spread evenly in greased baking dish.

In another bowl, combine sugar, brown sugar, and pecans for the topping.

Blend it all together.

Sprinkle topping over pumpkin mixture.

Pour hot water right on top.

Don’t stir.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

While your cobbler cools, combine brown sugar and Pumpkin Spice SweetShine for the reduction.

Simmer over medium heat until it reduces by half.

Scoop out a piece of cobbler.

Cover it with vanilla ice cream.

Drizzle with Pumpkin Spice reduction.

Be sure to add a little on top of the ice cream.

Pumpkin Pecan Cobbler with Pumpkin Spice SweetShine.

Cheers!