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Unlike other pies, pumpkin pie is really all about the filling. So much so that I often leave a sad, dry hunk of crust on my dessert plate. Though I love a beautiful lattice sprinkled with sugar, when it comes to pumpkin pie, who needs it?!
If you agree, this pumpkin pie cobbler is perfect for you. We've done away with the crust completely and I have NO REGRETS. The pumpkin pie filling itself is about as classic as it gets: pumpkin, cream, eggs, sugar, vanilla and plenty of pumpkin spice. The topping is where things get interesting, and spoiler: it's SO much easier to make than pie crust.
To make it, combine chopped toasted pecans, oats, flour, brown sugar, cinnamon, and a healthy 5 tablespoons of melted butter. ('Tis the season!) Mix it all up and sprinkle it over your pumpkin filling. Not a fan of pecans? Walnuts or almonds would certainly do the trick. Bake until the filling is set and the topping is golden. The result? Creamy spiced pumpkin filling and a crunchy, sweet crust you'll be picking off of long after you've finished your helping. If you're really going for it (and you should!) give yourself a scoop of vanilla ice cream — you won't regret it. In fact, it might be enough to swear off pie altogether.
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