Pumpkin Pie Cake
Serve immediately. Any remaining cake can be chilled.
Ready for the big reveal???
Just look at those layers!!!! Three beautiful layers of delicious homemade pumpkin pie under a beautiful covering of whipped cream. It’s a pumpkin pie lover’s dream come true!
My only recommendation? Cut those slices thin! lol It’s a lot of pie in there. 🙂
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.
