The start of Fall brings about everything pumpkin and pumpkin spice! This Creamy Pumpkin Pie Cobbler recipe is my deconstructed version of a favorite fall dessert. The spicy and sweet pumpkin filling has a smooth, yet cake-like texture. Unlike traditional cobblers, the crust is decorated with fall leaves using Wick’s Pies 9″ Circle Rounds. Breaking that flaky crust with a spoon is so very satisfying.
This sweet, pumpkiny dessert is easy to put together, and can be a lot of fun for the kiddos. I am certain they will enjoy helping to make the leaf pie crust cutouts. Enjoy this cobbler with ice cream, or with your favorite whipped topping! This recipe should definitely make it onto to your Thanksgiving dinner table.
Wick’s Pies was started in the mid-1940’s by Duane “Wick” Wickersham. They were, and are still, well-known for their Sugar Cream Pies. It’s a family-owned and operated business that employees over 70 people. Staying true to their values of making high-quality products with exceptional customer service, Wick’s has grown the business to wholesalers and online customers.
If you are ever in, or near Winchester, Indiana be sure to stop by Mrs. Wick’s Restaurant to taste a few of their amazing pies, or take a few home!
Be sure to follow Wick’s Pies on Facebook, Instagram, and Twitter!
CANNED PUMPKIN VS PUMPKIN PIE FILLING
Do you know the difference between canned pumpkin and pumpkin pie filling? Canned pumpkin is just that…mashed pumpkin that has been cooked and canned without added ingredients. Although time consuming, you can make your own pumpkin purée. (Just be sure you use a baking pumpkin).
Pumpkin pie filling is that same smashed and cooked pumpkin, with added sugar and spices. Pie filling is more of a convenience product. However, if you are trying to control the amount of sugar and/or spices in a recipe, you should NOT use pumpkin pie filling.
Can you use pumpkin pie filling in this pumpkin cobbler recipe
Of course! I would highly recommend tasting the filling first to see if it is to your liking. If you chose to use pumpkin pie filling to create this dessert, you will need to eliminate the sugars and spices from the ingredient list.
TIPS ON MAKING THE BEST CREAMY PUMPKIN PIE COBBLER
Most cobblers are topped with some type of buttery, crumbling topping. Given the sweetness from the pie filling, this pre-made, frozen pie crust from Wick’s Pies turned out to be the perfect topping. The crust gave all of the feels of a pumpkin pie. However, with a not so traditional presentation.
Shaping the pie crust using these autumn leaf cookie cutters turned out to be a great idea!
What I love most about this recipe is that it’s so easy to prepare. All of the ingredients are combined into one bowl. The Wick’s Pies frozen crusts thaws in minutes!
Here are a few tips to ensure this Creamy Pumpkin Pie Cobbler comes out perfect, every single time:
- use pure canned pumpkin (you can adjust the sugar and spice to your liking)
- whipped cream cheese will work better than block
- adjust the spices to your liking
- add pecans to the filling for an added crunchy texture
- be sure to line the bottom of the baking dish with butter
- I used a 7 1/2 x 6 x 2 ceramic baking dish, double the recipe for a larger dish
- dip the cookie cutters in a touch of flour for ease of shaping
- do NOT forget the egg wash
- allow to cool in pan for a few minutes before serving
HOW TO SERVE CREAMY PUMPKIN PIE COBBLER
This creamy pumpkin dessert can be served warm, or chilled. Top with your favorite whipped topping. Fortunately, I found a can of pumpkin spice whipped topping in my local market. Traditional whipped cream works well, too!
Alternatively, serve warm with a big scoop of vanilla, or even pumpkin ice cream!
How to store pumpkin cobbler
This pumpkin cobbler will last three to 3 to 4 days in the fridge, covered tightly. I have not yet attempted to freeze after baking. So, I have no input as to the outcome of freezing this fall dessert.Print
Creamy Pumpkin Pie Cobbler
- Total Time: 50 minutes
- Yield: 8 servings 1x
This Creamy Pumpkin Pie Cobbler recipe is my deconstructed version of a favorite fall dessert. The spicy and sweet pumpkin filling has a smooth, yet cake-like texture. Unlike traditional cobblers, the crust is decorated with fall leaves using Wick’s Pies 9″ Circle Rounds. Breaking that flaky crust with a spoon is so very satisfying.
This pumpkiny dessert is easy to put together, and can be a lot of fun for the kiddos. I am certain they will enjoy helping to make the pie crust cutouts. This recipe should make it onto to your Thanksgiving dinner table.
- 1 Wick’s Pies 9″ circle rounds frozen pie crust (thawed)
- Fall cookie cutters (various shapes and sizes)
- 1 15-ounce canned pumpkin (not pie filling)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup whipped cream cheese
- 1 beaten egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup flour
- 2 teaspoons soften butter, for lining the baking dish
- dusting of flour
- 1 beaten egg, for egg wash
- Heat oven to 350°.
- Remove the frozen pie crust from the freezer and allow to thaw on a flat surface.
- In a bowl, combine the ingredients for the filling.
- Mix well, but do NOT over mix (no worries if you see a few flecks of white from the flour or cream cheese).
- Line the baking dish with the softened butter.
- Pour in the pumpkin filling.
- Lightly dust a board or countertop with flour.
- Place the thawed pie crust.
- Cut out your favorite fall shapes using cookie cutters or your free hand (I used almost the entire dough).
- Lightly brush each design with egg wash.
- Scatter the shapes onto the top of the pumpkin mixture. Be creative!
- Bake for 40 minutes.
- Allow to cool in baking dish for a few minutes.
- Scoop out and serve with whipped topping or ice cream.
- baking time may change depending on the type of dish (glass will bake differently than ceramic)
- see post for additional notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Easy
- Cuisine: American
- Serving Size: 1 serving
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