Is it a pie or is it a cake

It is a cobbler

This is a good take a dish to pass

Don’t forget the wiped cream



  • 2 (15-oz.) cans unsweetened pumpkin puree
  • 3 large eggs, at room temperature
  • 1 c. sugar
  • 2/3 c. evaporated milk
  • 1/2 tbsp. pumpkin pie spice
  • 1 c. (2 sticks) unsalted butter, at room temperature, plus more for the pan
  • 2 1/2 c. all-purpose flour, spooned and leveled, plus more for the pan
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 1/2 c. granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1 c. whole milk
  • Powdered sugar, for dusting


  1. Make Pumpkin Filling: Whisk all ingredients in a large bowl until smooth. Set aside while you make the cake layer.
  2. Make Yellow Cake: Preheat oven to 350 degrees F. Butter and flour a 9″-x-13″ pan; set aside.
  3. Whisk flour, baking powder, and salt in a small bowl.
  4. In a separate large bowl, beat butter and sugar with an electric mixer on high until light and fluffy, 5 to 7 minutes. Scrape down sides and beat in eggs one at a time until incorporated, scraping between each addition. Beat in vanilla.
  5. Add 1/3 of the flour mixture to the butter-egg mixture, beating until just combined. Scrape down sides and add half the milk. Beat until combined, then repeat, alternating with the flour and milk, ending with the final 1/3 of the flour.
  6. Scrape batter into prepared pan, smoothing with an offset spatula or a kitchen knife. Pour pumpkin filling over the center of the cake and smooth (it can reach the sides, but the best results are when some cake batter still shows). Bake until the cake is golden brown and the pumpkin filling no longer jiggles in the center, 65 to 75 minutes.
  7. Let cool completely. Dust with powdered sugar before serving.