pumpkin pie cake
A towering, showstopping Pumpkin Pie Cake made with three layers of spiced pumpkin pie baked in pie crusts, stacked high and crowned with sweetened whipped cream, pecans, and a drizzle of caramel. Perfect for gatherings and pumpkin lovers!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 45 ounces pure pumpkin puree 3 cans, 15 oz each
- 3 teaspoons cinnamon
- 1.5 teaspoons kosher salt
- 1.5 teaspoons ground ginger
- 1.5 teaspoons ground nutmeg
- 6 large eggs room temperature
- 3 cans evaporated milk 12 ounces each
- 2.25 cups granulated sugar
- 3 pre-made pie crusts ready-to-bake, 9-inch size
Whipped Cream Topping
- 2 cups whipping cream cold
- 2 tablespoons confectioners' sugar
- 2 teaspoons vanilla extract
- 0.5 cup chopped pecans for garnish
- 0.25 cup caramel sauce for drizzling
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together sugar, cinnamon, salt, ginger, and nutmeg.
- Add the eggs and whisk until fully combined.
- Stir in the pumpkin puree, then slowly add the evaporated milk. Mix until smooth and silky.
- Pour approximately 4 cups of the pumpkin mixture into a 9-inch pie crust placed in a springform pan. Repeat with remaining two pie crusts and filling.
- Bake at 375°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before assembling.
- In a large bowl, whip the cold cream until it begins to thicken. Add confectioners' sugar and vanilla. Continue whipping until stiff peaks form. Do not overbeat.
- Place the first pie layer on a serving plate. Spread a generous amount of whipped cream on top. Repeat with the second layer, then finish with the third.
- Smooth the sides and top with an offset spatula. Pipe additional whipped cream around the edge if desired.
- Sprinkle with chopped pecans and drizzle caramel sauce over the top.
Notes
For best results, chill each pumpkin pie layer individually before stacking. Use a cake collar or plastic wrap to help stabilize the layers. Leftovers keep well in the refrigerator for up to 3 days.