Pumpkin Pie Cobbler

15 ingredients
6 steps

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

Directions

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

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