1-First, in a large bowl, whisk together 15 ounces pumpkin puree, 3 whole eggs, 2/3 cup brown sugar, 1 cup whole milk, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg until it’s all smooth and combined. Pour this mixture into your prepared baking dish it’s the heart of the cobbler!

2-Next, in a separate bowl, mix 1 cup all-purpose or whole wheat pastry flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 cup chopped walnuts or pecans if you’re using them, 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. Make a well in the center of this dry mix.

3-Then, add 1 whole egg and 1 teaspoon pure vanilla extract into that well. Stir it all with a fork until it turns crumbly and the egg disappears into the mixture don’t overdo it!

4-Gently press this crumb topping evenly over the pumpkin filling in the dish. Now, drizzle 1/2 cup melted butter right over the top to make it extra rich and crispy.

5-Finally, pop it in the oven and bake for 50-55 minutes, until the topping is a beautiful golden brown and the center is just a bit loose. Let it cool to warm or room temperature before serving patience pays off here!