You’ll want to try this Pumpkin Pear Cobbler. It brings the best of pumpkin pie and fruit cobbler together in one delicious fall dessert.
Hi! How are you on this crisp October day? I’m enjoying the season — the colors, the cooler air, and all the cozy baking. The downside is the month-long Halloween displays that tend to spook my boys, so we tiptoe around certain aisles until the spooky stuff is gone. I’m personally ready to skip ahead to Thanksgiving and all the comfort food that comes with it.
November is wonderful: it starts with candy and ends with the feast of the year. Pumpkin pie is a classic, but this pumpkin cobbler might just rival it. If you love the warm spices of pumpkin pie and the tender fruit of a cobbler, you should make this — it’s that good.
Full disclosure: I may have eaten three servings in one day. First, a taste to be sure it was perfect for photos. Then I topped a second slice with ice cream for pictures — and you can’t waste warm cobbler with ice cream on top. Later that evening I had a third slice for dessert. No regrets. This cobbler is that irresistible.
This decidedly autumn dessert also makes a great breakfast — just skip the ice cream in the morning. It’s easy to make and has a lovely texture: custardy pumpkin filling, a slightly denser cobbler crust, and juicy pear slices scattered throughout. You don’t need ice cream, but a scoop of vanilla on top is never a bad idea. Try it after Thanksgiving or bring it to your next potluck and see what everyone says.
Pumpkin Pear Cobbler
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Never choose between pumpkin pie and cobbler again. Make this instead!
- Total Time: 1 hour 30 minutes
- Yield: 12
Ingredients
- 1/2 cup butter (I prefer salted butter)
- 2 cups all purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 15 ounces canned pumpkin (not pumpkin pie filling)
- 12 ounces evaporated milk (reduced fat is fine)
- 1/2 cup sugar
- 1 egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch ground cloves
- 1/2 teaspoon salt
- 4 large, ripe pears cut into 1/4″ thick slices
- 2 teaspoons cinnamon sugar optional
Instructions
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Preheat oven to 350°F. Cut the butter into four pieces, place them in a 9 x 13″ baking dish, and put the pan in the hot oven to melt the butter.
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While the butter melts, whisk together the flour, white sugar, brown sugar, baking powder, and 1/2 teaspoon salt. Whisk the milk and vanilla into the dry mixture until smooth. Carefully remove the pan with melted butter from the oven and set it on the stovetop. Pour the flour mixture over the hot butter; leave the pan on the stove while you prepare the pumpkin mixture.
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In a separate bowl, whisk together the canned pumpkin, evaporated milk, 1/2 cup sugar, egg, cinnamon, ginger, cloves, and 1/2 teaspoon salt. Pour the pumpkin mixture evenly over the flour mixture in the pan; there’s no need to stir — just distribute it around the dish.
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Arrange the pear slices over the cobbler mixture and sprinkle with cinnamon sugar if using. Carefully return the hot pan to the oven and bake about 75 minutes, or until the top is golden brown. A toothpick inserted in the center should come out mostly clean when done.
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Serve warm or let cool on the countertop, then refrigerate until ready to serve. Leftovers keep well in the fridge.
- Author: Andi
- Prep Time: 15 minutes
- Cook Time: 75 minutes
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