I Am Baker

Pumpkin Pie Rose Cake

This “cake” was a fusion of two things I love.  My original Rose Cake design and Pumpkin Pie.  Let me be more specific… pumpkin pie smothered in whipped cream.

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie


I have to tell you, the Buttercream Rosette Cake is near and dear to my heart.  Its by far the most popular cake I have ever done.  Imagine my surprise seeing it in world famous bakeries or on a Pillsbury commercial or even in a book by the woman who made the Royal Wedding Cake!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie

I just love how simple it is and how transitional it is.  It can be for man, woman or child.  It can be pink or brown or white.  It can be one tier or twelve.  It can be anything, just as long as you can imagine!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie

In all seriousness, I want you to know that I share all my cakes with the intention that you would be inspired.  I hope that you will make them.

I would hope that you would present them to your loved ones and say, “I did that.”   I want you to know what its like to create beautiful and delicious things and to have people in awe of your talent!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie #rosecake

This cake is no exception.  Its not a cake… its a pie!  A Pumpkin Pie covered in whipped cream Rosettes.

And super easy to do.

I got a 30 oz can of Pumpkin Pie Mix. (follow the directions on the can for baking) and a pre-made pie crust.  I spread the pie crust into a 6in round springform pan.  Then prepared the pumpkin pie mix according to directions, then poured it into the uncooked pie crust.  Baked according to directions.  Let it cool and place in the fridge for one day. (For no reason other than I am insanely busy and couldn’t get to it in the same day)

Pumpkin Pie Rose Cake!  The perfect way to jazz up pumpkin pie!

When ready to make the Rose Cake:

Fill up a piping bag with a 1M or 2D tip and then the whipped cream. (I used Cool Whip)  Pipe out roses following my written tutorial for buttercream rosettes or watch my video tutorial on How to Make a Buttercream Rose Cake in Less Than Four Minutes!.

I sprinkled cinnamon (about 1 teaspoon) over the top, then chilled until ready to serve.

I have to tell you, this is the PERFECT way to dress up a pumpkin pie!

You can buy a store bought pie, remove it from the pan, then fill in around the bottom with whipped cream.  Then get to piping!  Pipe roses all over!  You now have a beautiful, easy, delicious and unique way to serve pumpkin pie!

Pumpkin Pie Rose Cake!  A great way to jazz up pumpkin pie!

I just hope that you all enjoy an equal whipped cream to pie ratio like I do.

And I hope that you are inspired to jazz up your pumpkin pie this year, and I just know you will be the hit of your Thanksgiving celebration!

I Am Baker

Chocolate Puffs with Pumpkin Whipped Cream

 I am sharing the recipe for these beautiful and amazingly delicious chocolate puffs over on the KitchenAid’s KITCHENTHUSIAST blog. But if you are a hopeless (hopeful?) romantic like me I hope you dont mind me sharing my whistful and long winded imaginings here. :)

Chocolate Cream Puffs with Pumpkin Whipped Cream


What cream puffs symbolized to me was romantic decadence.  I had always envisioned a beautifully set table of crystal glass and sweetened iced tea hiding precariously amid the willow tress while a warm afternoon breeze gently kicked up napkin edges and guided condensation drips off their coarse.  I imagined lounging ladies with their elbows propped on the table and head resting on smooth lavender scented lotioned hands.  They are gazing upon a perfectly puffed and whipped topping filled pastry that seductively beckoned them in spite of their desire to eat daintily.

Having created this perfect creamed puff fantasy in my mind, it never occurred to me that I could make them in my own home and experience the amazingness while sitting in my kitchen.  But I am thrilled that I did; because these puffs can truly transport you to a happy place.  A place filled with the woodsy scents of fall, with the trees covered in multi-colored leaves and the warmth of a crackling fire on a cool autumn day.


Chocolate Cream Puffs with Pumpkin Whipped Cream

These chocolate cream puffs are paired with the most light and fluffy pumpkin whipped topping I have ever made, and all thanks to my KitchenAid Food Processor.  The food processor produces a light yet long-lasting cream with a perfectly velvety and smooth texture.  You simply must try!

If you want the recipe be sure to stop by KitchenAid’s blog.  There is a full recipe for the Chocolate Puffs as well as the delectable Pumpkin Whipped Cream!

Do you like these Puffs?  Please do feel free to PIN (button is on image) or +1 then!


I Am Baker

Cheesecake Pumpkin Bars in a Jar

Hands down, Thanksgiving meal is my favorite of the year.

Every single part of it is fabulous… the appetizers, the side dishes, the main meal.

But you know me, I cant say no to a delicious dessert!


Cheesecake Pumpkin Bars in a Jar


    Pumpkin Bar Filling
  • 2 cups pumpkin puree
  • 1/2 teaspoon salt
  • 1 13 1/2 oz. can evaporated milk
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 tsp all spice
  • Ginger Crust
  • 1 1/4 cups crushed gingerbread cookies
  • 5 tablespoons unsalted butter
  • Cheesecake Filling
  • 1 8 oz package cream cheese, at room temperature
  • 1/4 cup superfine sugar
  • 3/4 cup milk (I prefer whole)
  • 1/2 tsp. vanilla


  1. For Pumpkin Bar Filling:
  2. Add all ingredients to a large bowl and combine by hand until creamy. Set aside while preparing crust.
  3. For Gingerbread Crust:
  4. Heat oven to 350 degrees. In bowl, add melted butter to crushed gingerbread cookies. Take 5-6 wide mouth half pint jars and spray with non-stick spray. Using about 1/4 cup gingerbread crust per jar, spread evenly over bottom of jar. I was able to fill five jars perfectly.
  5. Place jars on cookie sheet and set in over for five minutes.
  6. Remove jars from over and immediately pour pumpkin filling over top, being sure to not fill jar to top. (You want to save room for the cheesecake!) I had enough filling for six jars, (but only enough crumbs for five) so I just made one jar without a crust.
  7. Bake for 20-25 minutes, or until center is set. (Not jiggly) After baking, set aside and allow to cool to room temperature.
  8. For Cheesecake Filling:
  9. Place room temperature cream cheese into mixer and add superfine sugar, most of your milk, and vanilla. Start mixer on slow, then slowly move up to medium speed. Mix for about 2 minutes. I did use all 3/4 cup of milk, but you may only need 1/2 cup depending on how thick you want your cheesecake filling. (You can buy superfine sugar or make your own by putting your regular granulated sugar into a food processor until fine and powdery)
  10. Carefully spoon cheesecake filling over the the top of your cooled pumpkin filling. Place in fridge until ready to serve.
  11. Topping Options:
  12. Top with whipped cream, crushed gingersnap cookies, caramel sauce, cinnamon, or any flavor you desire!
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These were inspired by these bars from Krusteaz and my love of cheesecake.  You could certainly just use the box mix bars as well as a box mix of no-bake cheesecake.

The reason I am so in love with these Cheesecake and Pumpkin Gingersnap Bars in a Jar is not only for the delectable flavor… but for their convenience.   I like grabbing a bar and plopping down in front of the TV later on Thanksgiving night.  I like that I can stick them into any nook and cranny in the fridge because its overflowing with turkey and mashed potato leftovers.  I love that its the perfect serving size.  (for me!)

I am teaming up with the Food Network to bring you the most complete and delicious and diverse Thanksgiving Menu you will ever find… all compiled by the country’s best bloggers!  If you would like to participate simply use the hashtag #PullUpAChair
Cocktails, Appetizers, Salads and Breads:

Haute Apple Pie: Apple Jack

Cooking With Books: Spiced Couscous and Walnut Salad

Mooshu Jenne: Honey Bacon Potato Pops

Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette

Big Girls, Small Kitchen: Super Seeded Cornbread


FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey


Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries

Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing

Sweet Life: Apple Chorizo Cornbread Stuffing

And Love It, Too: Paleo Green Bean Casserole

Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole

Red or Green?: Corn, Peppers and Onion Saute

Simple Bites: Honey Pomegranate Glazed Brussels Sprouts

Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts

What’s Gaby Cooking: Sweet Potato Gratin

The Heritage Cook: Cauliflower Gratin

Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko

Bacon and Souffle: Spicy Carnival Squash


Add a Pinch: Caramel Pie

Chez Us: Pumpkin Cheesecake With Chocolate Swirls