This Pumpkin Pie Rose 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! If you happen to love Pumpkin Desserts, check out my new favorite Pumpkin Dessert and my Pumpkin Ooey Gooey Cake!
The ULTIMATE way to enjoy pumpkin pie!
- 1 (30 ounce) can Pumpkin Pie Mix
- 2/3 cup evaporated milk
- 2 large eggs lightly beaten
- 1 (9-inch) premade pie crust
- 2 cups heavy cream
- 2 teaspoon vanilla extract
- 2 tablespoon confectioners' sugar
- cinnamon for dusting optional
- Prepare a 7-inch springform pan by spraying with non-stick spray and lining with parchment paper.
- In a large bowl, combine the pumpkin pie mix, evaporated milk, and eggs. Beat (or stir by hand) on medium until fully incorporated.
- Carefully line the springform pan with pie crust. It should fit perfectly inside with the crust coming up to the edge. Carefully press it into the pan so that it is flat and even.
- Pour the pumpkin pie mixture into the prepared pie crust pan.
- Bake at 425°F for 15 minutes. Reduce the temperature in the over to 350°F and bake for an additional 50-60 minutes.
- Cool on wire rack to 2 hours. Refrigerate until ready to pipe.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
When ready to serve, carefully run a paring knife around the springform pan to loosen. Unclasp the pan and remove the pie. Set the entire pie on a cake stand and cover with whipped cream rosettes.
Pumpkin Pie Rose Cake
A fantastic way to make your Thanksgiving extraordinary!
I have to tell you, the Buttercream Rosette Cake is near and dear to my heart. It’s 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! I love being able to use that same technique in fun ways, like with whipped cream.
I just love how simple it is and how transitional yet fun this Pumpkin Pie Rose Cake is. It can be for man, woman or child. It can be sprinkled with cinnamon brown or plain. It can be anything, just as long as you can imagine!
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!
This Pumpkin Pie Rose Cake is 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)
How to make the Pumpkin Pie 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!
Just be sure to use a SEVEN INCH springform pan. 🙂
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!