Pumpkin Pie Cake
This Pumpkin Pie Cake is perfect for serving a big crowd, or just anyone who really loves pumpkin pi
Servings: 24
Calories: 365kcal
Ingredients
Pumpkin Pie
- 3 (15 ounce) cans pure pumpkin puree
- 3 teaspoons cinnamon
- 1½ teaspoons kosher salt
- 1½ teaspoons ginger
- 1½ teaspoons nutmeg
- 6 large eggs, room temperature
- 3 cans (12 ounces each) evaporated milk
- 2¼ cups granulated sugar
- 3 pre-made pie crusts
Whipped Cream
- 2 cups whipping cream
- 2 tablespoons confectioners' sugar
- 2 teaspoons vanilla
- ½ cup chopped pecans, for garnish
- ¼ cup caramel, for drizzling over cake
Instructions
Pumpkin Pie
- Preheat oven to 425°F.
- Mix sugar, cinnamon, salt, ginger, and nutmeg in large bowl.
- Add in eggs and whisk until fully combined.
- Add in pumpkin and then evaporated milk. Mixture is ready when smooth and silky in appearance. (You should have
- Pour 4 cups of mixture into a pie crust in a 7-inch round springform pan. Repeat with 2 remaining pie crusts.
- Bake at 375°F for 15 minutes then reduce heat to 350°F for 40-50 more minutes. Pumpkin pie is done when a knife inserted in the center is removed clean.
- Cool on wire rack for 2 hours then refrigerate until ready to assemble cake.
Whipped Cream
- In a large bowl, whip cream until all the ingredients come together.
- Beat in vanilla and sugar until peaks form. Make sure not to over-beat. Chill until ready to assemble cake.
Nutrition
Serving: 24g | Calories: 365kcal