Pumpkin Pie Cobbler

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Pumpkin Pie Cobbler has the traditional flavor of pumpkin pie, in cobbler form.

Pumpkin Pie Cobbler topped with whipped cream on a blue plate

Lay a refrigerated pie crust in a baking dish.  Top it with a traditional pumpkin pie filling.  Lay another layer of pie crust on top.  Then, bake for 20 minutes.

As it bakes, mix together flour, sugar, and cold butter cubes, making the cobbler topping.

After baking for 20 minutes, pour a can of sweetened condensed milk over the top pie crust.  Then, sprinkle on the cobbler topping.

Bake for 30 additional minutes.

baking dish full of Pumpkin Pie Cobbler

You end up with a Pumpkin Pie Cobbler that has a sweet creamy pumpkin pie filling.  And, a sweet, slightly crisp, buttery topping.  So good!

Watch the step by step recipe video for Pumpkin Pie Cobbler below.

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slice of Pumpkin Pie Cobbler with whipped cream on a blue plate with

Pumpkin Pie Cobbler

5 from 3 votes
Pumpkin Pie Cobbler is a Fall dessert cobbler with a traditional creamy pumpkin pie filling, and a sweet, slightly crisp, buttery cobbler topping.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


Servings 12 servings
Calories 465 kcal


  • 1 box refrigerated pie crust 2 rolled up pie crusts


  • 1 (15 oz.) can pumpkin puree
  • 1 (12 oz.) can evaporated milk
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt


  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup cold unsalted butter cut into ½ inch cubes
  • Optional: vanilla ice cream or whipped cream


  • Heat oven to 425 degrees F.
  • Roll out the two pie crusts. Trim the edges of the crusts to fit a 13x9 inch baking dish. Lay one pie crust in the bottom of the baking dish.
  • In a large bowl, add the pumpkin, evaporated milk, sugar, eggs, cinnamon, pumpkin pie spice, and salt. Whisk until well combined. Pour the pumpkin mixture into the baking dish.
  • Carefully lay the second pie crust on the pumpkin filling. Bake for 20 minutes. Remove from the oven.
  • Reduce the oven temperature to 350 degrees F. Pour the sweetened condensed milk over the pie crust.
  • Make the cobbler topping. Add the flour, sugar, and butter to a medium bowl. Use a pastry cutter or two knives to cut the butter into the topping, until a course crumb is formed. Sprinkle the crumb topping evenly over the sweetened condensed milk.
  • Bake for 30 minutes.
  • Let the cobbler cool for 2 hours. Serve slightly warm or at room temperature. Optional: Serve with vanilla ice cream or whipped cream.


Serving: 1portion = 1/12th of the recipe | Calories: 465kcal | Carbohydrates: 62g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 299mg | Potassium: 326mg | Fiber: 1g | Sugar: 42g | Vitamin A: 5950IU | Vitamin C: 2.9mg | Calcium: 191mg | Iron: 1.7mg
Course Dessert
Keyword Christmas dessert recipe, pumpkin cobbler, pumpkin dessert, pumpkin pie, Thanksgiving dessert recipe
Cuisine American
Author Amanda Finks

Love pumpkin?  Check out my:

Pumpkin Muffins and Pumpkin Baked Oatmeal

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  1. 5 stars
    Made this, it was really good. Only have a few questions.
    1. Was the second pie crust to seal the pumpkin.
    2. How thin does the first pie crust. I rolled it to paper thin.
    It was hard to do but it turned out well.

  2. 5 stars
    I know we are past the pumpkin fall season, but I vote this should be a spring staple too! So much yumminess!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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