Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for an EASY holiday dessert. This is Easy Pumpkin Pie Cobbler with Bourbon Butterscotch Sauce!
WHAT YOU'LL LOVE
- Crumbling a cake mix topping over raw pumpkin filling instead of a traditional crust: Mixing the cake mix with butter and sugar into a streusel-like topping and scattering it over the wet pumpkin base means the layers bake into two distinct textures — a custardy bottom and a crumbly, cake-like top — without needing to blind-bake or roll out a crust.
- Dissolving the sugar fully before letting the butterscotch reduce: Whisking the brown sugar and corn syrup while bringing them to a simmer ensures the sugar dissolves completely before the mixture reduces, preventing a gritty, undissolved texture in the finished sauce.
- Adding the cream and bourbon off the heat, then returning to a simmer: Pulling the pan off the burner before whisking in the cream and bourbon prevents the sudden temperature spike from causing the hot sugar syrup to seize or splatter, and returning it to heat afterward finishes the sauce smoothly.
- Pouring the sauce over the cobbler while it's still warm: Finishing the still-warm cobbler with the sauce lets it soak slightly into the crumbled topping instead of sitting as a separate layer on a cooled dessert.
Easy Pumpkin Pie Cobbler with Bourbon Butterscotch Sauce
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
Calories
593
Chef Tom's Easy Pumpkin Pie Cobbler recipe is a must-have for any holiday gathering! Made with a rich pumpkin base and topped with homemade bourbon butterscotch sauce, this delicious dessert is sure to please. Perfect for busy bakers, it's a hassle-free, foolproof way to end any meal.
Ingredients
- 1 (29 oz) can pumpkin puree
- 1 tbsp pumpkin pie spice
- 3 eggs
-
1/2 cup maple syrup
- 1 box yellow cake mix
- 1 cup candied pecans, chopped
- 1/2 cup brown sugar
-
1/2 cup Noble Saltworks Maple Smoked Turbinado Sugar
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 3 tbsp unsalted butter
-
1 1/2 tsp Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt
- 1/2 cup heavy cream
- 1 tbsp bourbon
Bourbon Butterscotch Sauce:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF. Combine the pumpkin puree, pumpkin pie spice, eggs and maple syrup in a bowl and whisk until well combined. Transfer to a Lodge 12” Cast Iron Skillet.
- Combine the cake mix, candied pecans, brown sugar, Noble Saltworks Maple Smoked Turbinado Sugar and melted butter in a bowl and mix until well combined. Crumble the mixture over the top of the pumpkin mixture.
- Bake at 375ºF for about one hour, until the top and edge just begins to brown.
- While the cobbler bakes make the Bourbon Butterscotch Sauce.
- Bring brown sugar, corn syrup and Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt to a simmer in a Lodge 8” Cast Iron Skillet, whisking to dissolve sugar. Simmer for about 4-5 minutes until syrupy and slightly reduced. Remove from the heat. Carefully whisk in the cream and bourbon and until smooth. Add the butter and whisk to melt. Return to the heat and bring back to a simmer. Hold warm.
- While the finished Pumpkin Pie Cobbler is still warm, pour the bourbon butterscotch sauce over the top to cover the surface. Serve warm.
Recipe Note
Recipe FAQ
Why use a crumbled cake mix topping instead of a traditional pie crust?
Mixing cake mix with butter and sugar into a streusel-like topping and scattering it over the wet pumpkin filling bakes into two distinct textures — a custardy bottom and a crumbly, cake-like top — without needing to roll out or blind-bake a crust first.
Why whisk the sugar and corn syrup while bringing them to a simmer?
Whisking as the mixture heats ensures the sugar fully dissolves before it reduces. Skipping that step risks a gritty, undissolved texture in the finished butterscotch sauce.
Why add the cream and bourbon off the heat instead of directly into the simmering syrup?
Pulling the pan off the burner first prevents the sudden temperature difference from causing the hot sugar syrup to seize up or splatter. Returning it to the heat afterward finishes the sauce smoothly.
Why pour the sauce over the cobbler while it's still warm?
Finishing a still-warm cobbler lets the sauce soak slightly into the crumbled topping, instead of sitting as a separate layer on top of a fully cooled dessert.
How long does this cobbler actually need to bake?
The recipe card lists 30 minutes, but the directions call for baking at 375°F for about one hour, until the top and edges just begin to browning. Plan for the full hour rather than the 30-minute figure on the card.
How indoor-friendly is this recipe?
5 out of 5 — this bakes in a cast iron skillet in a regular oven exactly the way it does on the grill; nothing about the technique requires smoke or open flame.
Recipe Highlights
Crumbled cake-mix topping: Builds two distinct textures without rolling out a crust.
Fully dissolved sugar syrup: Prevents a gritty butterscotch sauce.
Off-heat cream addition: Avoids seizing or splattering the hot syrup.
Warm-sauce finish: Lets the butterscotch soak slightly into the topping.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.99 oz
- per serving
- Calories
- 593
- Carbs
- 80 grams
- Protein
- 6 grams
- Fat
- 30 grams
- Sodium
- 447 milligrams
