Pumpkin Pie Cobbler

November 1, 2018

Author Notes: 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

Makes: 9x13-inch cobbler
Prep time: 20 min
Cook time: 45 min


  • soft butter, for greasing the pan
  • 2x recipe prepared pie dough (my favorite recipe is here: https://food52.com/recipes...)
  • 6 large eggs (340 g)
  • 1 cup (198 g) granulated sugar
  • 1/2 cup (106 g) light brown sugar
  • 1 cup heavy cream
  • 30 ounces pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
In This Recipe


  1. Preheat the oven to 375°F. Lightly grease a 9x13-inch pan with soft butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until the pie crust is deeply golden brown, 40-45 minutes. Serve warm or cool to room temperature. Serve with whipped cream.

More Great Recipes:

Reviews (5) Questions (4)

5 Reviews

Marie F. November 18, 2018
This is genius! So much easier and tastier than pumpkin pie!
Wendy November 18, 2018
I made this yesterday for a holiday office party. For some reason I did not have enough dough to cover the entire top like in the recipe photo. I ended up making another dough and instead of cutting out uneven triangles I used star cookie cutters and placed then in all the gaps. Dough did not come out with that lovely golden color, but more blonde. All in all, it tasted great and only a quarter was left at the end of the evening. The leftovers made a great next day snack!
Author Comment
Erin M. November 19, 2018
Hi Wendy - did you use a double batch recipe of the dough to start out with? I realize now that it could be a bit confusing, as the link I provided makes a single recipe and the recipe here calls for a double. Regardless, love the idea of using cutouts - how lovely! Thanks for sharing that great idea!
Nancy M. November 13, 2018
I loathe pumpkin pie. It's the texture. Yuk. This, however, looks great. I think the fact that the pumpkin filling is a plop instead of a slab makes it more appealing. Thanks for the idea.
Brenda S. November 16, 2018
me too, however I do love the flavor of pumpkin. I found straining it to remove the yucky stuff leaves a beautifully silky texture that's addictive.