This recipe was originally intended to be a quicker, easier version of pumpkin pie (and it is!)—but it also delightfully breaks a lot of other pie baking rules I usually depend on. Unlike pie, which pretty much always benefits from cooling before slicing, this “cobbler” is pretty amazing served warm from the oven—and is still delicious once it’s cooled, too. Because the pie crust is on the top rather than the bottom, there’s no fear of soggy bottoms, and no need to par-bake. But some things never change: You’ll likely want yours topped with a hefty dollop of whipped cream. —Erin McDowell
Preheat the oven to 375°F. Lightly grease a 9x13-inch pan with soft butter.
On a lightly floured surface, roll out the dough to 1/4-inch thick. Roll up the dough onto the pin and unfurl it onto a parchment-lined baking sheet.
Use a pastry wheel or knife to cut the dough into random shapes. Cover the pan loosely with plastic wrap, and refrigerate while you make the custard.
In a medium bowl, whisk the eggs, sugar, and brown sugar to combine. Whisk in the heavy cream, then the pumpkin puree and vanilla extract. Add the cinnamon, ginger, allspice, nutmeg, and salt and whisk to combine.
Pour the custard into the prepared casserole dish. Lay the prepared pie dough strips all over the custard, overlapping slightly as needed. Egg wash the surface of the pie dough, and sprinkle evenly all over with turbinado sugar.
Bake until the pie crust is deeply golden brown, 40-45 minutes. Serve warm or cool to room temperature. Serve with whipped cream.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.