Pumpkin Apple Cobbler

This recipe also came from The New York Times. I replaced the cornmeal biscuit dough that's used for the crust with refrigerated pie crust. When I was eating it I tried to figure out what I was tasting, hoping the pumpkin could have stood alone without the apple. I'll never know because the most noticeable flavor was ginger. With no cinnamon to tone down the ginger, it took over. If I made it again, I would adjust the spices.