Pumpkin Pie Cobbler
Erin Jeanne McDowell
Photo by Rocky Luten
- Serves
- 1 (13x9-inch) cobbler
- Prep Time
- 20 Minutes
- Cook Time
- 45 Minutes
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.
Ingredients
- Softened unsalted butter, for the pan
- All-purpose flour, for rolling
- 2x recipe prepared pie dough (my favorite recipe is here: https://food52.com/recipes/24928-all-buttah-pie-dough)
- 6 (342 grams) large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (107 grams) light brown sugar
- 1 cup (235 grams) heavy cream
- 30 ounce (850 grams) pumpkin purée
- 2 teaspoon (10 grams) vanilla extract
- 1 tablespoon (9 grams) ground cinnamon
- 2 teaspoon (6 grams) ground ginger
- 1 teaspoon (3 grams) ground allspice
- 1/2 teaspoon (2 grams) ground nutmeg
- 1/2 teaspoon (2 grams) fine sea salt
- Egg wash, for brushing
- Turbinado sugar, for sprinkling
- Whipped cream, for serving
Featured Video
Pumpkin Pie Cobbler
This rustic-looking, delicious alternative to pumpkin pie deserves a place on your dessert table for this Thanksgiving and beyond. Forgiving and easy and fun to make, it'll soon become a go-to favorite. Erin Jeanne McDowell, who came up with this brilliant idea, goes on to explain her thought process behind this recipe: "I started to wonder what might happen if you turned this fall favorite pie upside-down (literally). Same custard, same crust—just flip it.
"Suddenly, the pie becomes a cobbler, with a flaky, golden-brown crust topping the most popular filling of the season. This little swap fixes almost every pumpkin pie problem you’ve ever had: No need to bother with par-baking—the crust browns easily because it’s on the surface. Forget fretting over cracked filling, because the custard cooks slowly and evenly inside since it’s covered on top. Skip worrying about the dough warming up while you carefully crimp it; just cut it into random-size pieces and layer them on top (which creates a lovely effect for the same amount of effort that the filling requires).
"Don’t have time to wait for it to cool? This cobbler is actually delicious served warm, too. Scared of cutting the perfect slice? This one just needs a big spoon for scooping. Not sure if one pie will feed your whole family? This cobbler’s made for a crowd.
"I've finally found an alternative to pumpkin pie that I can use the word 'love' for. (It’s even good enough to break me of my 'one slice a year' rule.)"
Directions
- Step 1
Heat the oven to 375°F. Lightly grease a 13x9-inch pan with the butter.
- Step 2
On a lightly floured surface, roll out the dough to ¼ inch thick. Roll up the dough onto the pin and unfurl onto a parchment-lined baking sheet.
- Step 3
Using a pastry wheel or knife, cut the dough into random shapes. Cover the pan loosely with plastic wrap and refrigerate while you make the custard.
- Step 4
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar to combine. Whisk in the cream, then the pumpkin and vanilla. Add the cinnamon, ginger, allspice, nutmeg, and salt and whisk to combine.
- Step 5
Pour the custard into the prepared pan. Lay the prepared pie dough strips all over the custard, overlapping slightly as needed. Brush the dough with egg wash, then sprinkle with the turbinado sugar.
- Step 6
Bake for 40 to 45 minutes, until the crust is deeply golden brown. Serve warm or let cool to room temperature. Serve with whipped cream.