Is this a pumpkin dump cake?

No. This is a custard-style pumpkin cobbler with a from-scratch crumb topping — not a cake-mix dump cake. The filling is a smooth pumpkin custard, and the streusel is made from flour, butter, and sugar.

Puree or pumpkin pie filling?

Use pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which throws off the balance of the recipe.

Can I use a cast iron skillet?

Yes — a 9 to 10 inch cast iron skillet is perfect and goes from oven to table. Any similar-sized casserole or baking dish also works.

How do I know when it's done?

The center should be just set with a slight jiggle, after about 35–40 minutes at 375°F. It firms up as it cools, so don't overbake it or the custard loses its creaminess.

Yes. Bake it a day ahead, refrigerate, and reheat before serving — the flavor actually deepens overnight. Keep leftovers refrigerated for 3–4 days.

Can I use fresh pumpkin?

Yes. Roast and puree a sugar pumpkin until smooth and use about 15 ounces. Canned puree is easier and more consistent, but fresh works well.

No heavy cream — what else?

Heavy cream gives the filling its rich, custardy texture, but half-and-half or evaporated milk will work in a pinch. The result will be a touch less rich.

Easy Pumpkin Cobbler with a Crunchy Streusel Topping

Name: Easy Pumpkin Cobbler with Crunchy Streusel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 large eggs; 1 cup granulated sugar; 1 can (15 oz) pumpkin puree; ⅔ cup heavy cream; 2 tsp pumpkin pie spice; 1 tsp vanilla extract; 1 tsp salt; 1½ cups all-purpose flour; ⅓ cup light brown sugar; ⅓ cup granulated sugar; 1 tsp ground cinnamon; ¼ tsp salt; 1 stick (½ cup) butter, melted

Description

A smooth, custardy pumpkin filling baked under a buttery, crunchy streusel topping — like crustless pumpkin pie, but cozier. The easiest fall dessert, made in one skillet.

Ingredients

Scale

Ingredients — For the Pumpkin Filling

3 large eggs
1 cup granulated sugar
1 can (15 oz) pumpkin puree
⅔ cup heavy cream
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp salt

Ingredients — For the Streusel Topping

1½ cups all-purpose flour
⅓ cup light brown sugar
⅓ cup granulated sugar
1 tsp ground cinnamon
¼ tsp salt
1 stick (½ cup) butter, melted

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Instructions

Preheat the oven to 375°F.
In a large bowl, blend the eggs, granulated sugar, pumpkin puree, heavy cream, pumpkin pie spice, vanilla, and salt with a hand or stand mixer until smooth and well combined.
In a separate bowl, stir together the flour, brown sugar, granulated sugar, cinnamon, and salt with a fork. Pour in the melted butter and stir with the fork until the mixture looks crumbly.
Pour the pumpkin filling into a 9–10 inch cast iron skillet or similar casserole dish and smooth the top. Sprinkle the crumble evenly over the filling.
Bake for 35–40 minutes, until the center is just set with a slight jiggle. Cool slightly and serve warm, ideally with vanilla ice cream.

Notes

Use pumpkin puree, not pumpkin pie filling (which is pre-sweetened and spiced).
Don’t overbake — a slight jiggle in the center is perfect; it firms up as it cools.
Make ahead: bake a day early and reheat; the flavor deepens overnight. Refrigerate leftovers 3–4 days.

Recipe adapted from Delish.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dessert
Method: Bake
Cuisine: American