"What makes pie different from cobbler is that pie always has a crust on the bottom, while cobbler puts the pastry on top of the filling. To make a pumpkin cobbler, you simply prepare your favorite pumpkin pie filling, then pour it into a baking dish or cast iron skillet. Mix up the crust of your choice, which can be a biscuit, cake batter, or anything in between; pour it over the filling; and bake until the crust sets."
"Pumpkin cobbler's beautifully rustic appearance is perfect for the season, and since it's meant to be served in scoops, not slices, you and your guests can dig into it while still warm with vanilla ice cream on top. While it's delicious as-is, cobbler is also easier to customize than pie due to its more freeform nature. Changing the crust is the most fundamental way to customize pumpkin cobbler."
Pumpkin cobbler uses pumpkin pie filling topped with a pastry layer instead of a bottom crust, simplifying assembly and reducing common pie-baking errors. Prepare pumpkin pie filling and pour it into a baking dish or cast iron skillet, then spoon or pour a chosen crust—biscuit, cake batter, or other—over the filling and bake until the topping sets. The cobbler serves in scoops rather than slices and pairs well with warm vanilla ice cream. Variations hinge on the topping: biscuit toppings yield a lightly crisp, less-sweet contrast, while cakey or canned-mix based toppings create sweeter, cake-like cobblers. Cobbler’s rustic look and ease make it adaptable for Thanksgiving.
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