Pumpkin Pie Cobbler Recipe

Name: Pumpkin Pie Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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; Egg wash, as needed; Turbinado sugar, as needed

Servings: persons

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
Egg wash, as needed
Turbinado sugar, as needed

1
Preheat the oven to 375u00b0F. 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin Pie Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Cobbler

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