Pumpkin Pie Cobbler Recipe

Name: Pumpkin Pie Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pumpkin Pie Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions