Pumpkin pie cobbler
Pies
This recipe was originally intended to be a quicker, easier version of pumpkin pie (and it is!)—but it also delightfully breaks a lot of other pie baking rules I usually depend on. Unlike pie, which pretty much always benefits from cooling before slicing, this “cobbler” is pretty amazing served warm from the oven—and is still delicious once it’s cooled, too. Because the pie crust is on the top rather than the bottom, there’s no fear of soggy bottoms, and no need to par-bake. But some things never change: You’ll likely want yours topped with a hefty dollop of whipped cream.
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