Pumpkin Pie Rose Cake

filed under: Rose + Rosette Cakes on November 5, 2013

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!

Pumpkin Pie Rose Cake

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.

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Ultimate Pumpkin Pie

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.

Pumpkin Pie Rose Cake Recipe

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!

How to Make a Pumpkin Pie Rose Cake

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)

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

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!

Pumpkin Pie Rosettes!

Just be sure to use a SEVEN INCH springform pan. 🙂

5 from 1 vote
Pumpkin Pie Rose Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

The ULTIMATE way to enjoy pumpkin pie!

Course: Dessert
Cuisine: American
Keyword: pumpkin pie, pumpkin pie rose cake
Servings: 8
Calories: 460 kcal
Author: Amanda Rettke
Ingredients
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
Whipped Cream
  • 2 cups heavy cream
  • 2 teaspoon vanilla extract
  • 2 tablespoon confectioners' sugar
  • cinnamon for dusting optional
Instructions
Pumpkin Pie
  1. Prepare a 7-inch springform pan by spraying with non-stick spray and lining with parchment paper.
  2. In a large bowl, combine the pumpkin pie mix, evaporated milk, and eggs. Beat (or stir by hand) on medium until fully incorporated.
  3. 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.
  4. Pour the pumpkin pie mixture into the prepared pie crust pan.
  5. Bake at 425°F for 15 minutes. Reduce the temperature in the over to 350°F and bake for an additional 50-60 minutes.
  6. Cool on wire rack to 2 hours. Refrigerate until ready to pipe.
Whipped Cream
  1. 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.

Recipe Video

Recipe Notes

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.

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!

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Comments

  • Brenda from Dwyer's Farmhouse says:

    So so beautiful! Thank you for the rose cake. I have made several of them! Thanksgiving was in October here in Canada….but Christmas is coming….and that pie will be so perfect!

  • Chung-Ah | Damn Delicious says:

    What a stunning cake!

  • Jocelyn @BruCrew Life says:

    This is my favorite way to decorate a cake (or pie) when I am in a hurry! It is so pretty always!!! I bet that is an amazing feeling to see your design in so many great places! You.are.amazing!!!! Love the pie to Cool Whip ratio in this 🙂

  • Megan {Country Cleaver} says:

    I give you two thumbs up on your pie to whipped topping set up here. If some is good – More is BETTER!!

  • Tricia @ Saving room for dessert says:

    This is amazing! So pretty and creative. Love it!

  • Donna at NothingChocolate says:

    So gorgeous and your close-up image of the roses is so sharp. Excellent work and excellent photography!

  • Melanie Shelton says:

    Thank you so much! I’m a cake baker, but I want to do something special with pie for Thanksgiving.

  • AmyRuth says:

    Brilliant idea and pumpkin pie is my favorite fall pie…. and pecan…. and chocolate woops

  • Carrie @ Bakeaholic Mama says:

    Amanda, this is brilliant!! What a fabulous way to dress up a traditional pie. I think I have to try it. Think whip cream will pipe as well as cool whip? Or will it melt and get runny? I’ve never attempted to pipe it… I also just plop it on my pie.

    • Janet says:

      Dissolve 1 teaspoon of unflavored gelatin in 1/4 cup water. Beat 1 cup of whipping cream. When nearly finished whipping, add the gelatin and water. Add sugar and vanilla or whatever other flavorings you’d like in your whipped cream. The gelatin will stabilize the whipped cream so it doesn’t melt back into cream. It will last at least a couple of days.

  • Emmeline Jane says:

    Hi!
    This is absolutely stunning!!! Love love love it!
    AND I just read your post about instagram (completely understand!!).
    I love all things beautiful, handmade and creative. Would you mind if I shared this recipe from your facebook page on mine? (www.facebook.com/emmelinejanedesigns) I don’t have as many followers as you but I’m a sucker for a wonderful recipe!
    Looking forward to reading more!

    Emmeline x

  • Rachael says:

    This is so amazing I plan on doing this for thanksgiving. I’m putting the whipcream on the day of so should i put it in the refrigerator after I finish? If so, how long should I take it out before serving?

    Thank you!!!!

  • Carl Lee says:

    Using an electric mixer (I used the whisk attachment on my stand mixer), beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/4 cup whipping cream until smooth (scrape and stir with spatula as necessary). Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix). Spread half of the frosting between the two cake layers then spread the rest over the top layer. Decorate with pecan halves if you have some left over!

  • Shal says:

    I made this pie for Thanksgiving this year. What a show-stopper! Personally, I usually prefer cake than pie, but making it this way it was the best dessert on the table. We all kept going back for more! It was as if the layer of Cool Whip (I was going to whip my own cream, but after taking a poll of family, the easier Cool Whip way one the vote!) had created a perfect seal over the entire pie. The Cool Whip never caused the crust to be soggy, and it kept the pie from drying out in the ‘fridge. It was perfect this way, and I am looking for any excuse to make another one!

    • Amanda says:

      YAY!!! I love it!!! You go girl. Thank you so much for the feedback!

  • Betty says:

    I made this for Thanksgiving dinner, all my guests loved it! Very pretty presentation…thanks for the recipe.

  • Kelly says:

    I bought a 6in round springform pan just to make this recipe and it seems so tiny compared to your pictures. Is it just the way you photographed it?

    • Amanda says:

      Nope! That is the size I used!

  • pelis24 says:

    thank you, is very good 🙂

  • Lise says:

    Amanda, This is such a cool idea. I love it! You’re so creative! Love the video too! ❤️️

  • Denise says:

    Hi Amanda,
    I would like to make this recipe however
    I would like to use a 9″ spring form

    I have a very large family
    How do you suggest altering the recipe ?

    Thank you
    Denise g

  • IITANYIA PAGE says:

    I’m making this for Thanksgiving…but it will be a Sweet Potato Pie…everything else will be the same. I will post a pic when I finish. 😀

    • IITANYIA PAGE says:

      I tried really hard (although a bit last minute) to find a 6 inch springform and was unsuccessful. So I used an 8 inch round cake pan with parchment paper to lift it out. So far so good…but then I needed to turn it over to get the paper off and to put it on my cake plate and my husband smashed it abit… I think I can hide it with the whipped cream rosettes. 🙂 I will post tomorrow after I decorate it.

  • Deborah King says:

    You said 6 inches and then in directions you say 7 inches for the pan…I’m confused

    • Amanda says:

      Just follow the written instructions. 🙂

  • Amy says:

    I have made this recipe the last 2 years and been blessed to serve it to family and friends and I was surprised how easy this was. My parents were so impressed and ate more of this cake than I have ever seen them indulge in any dessert before. I was a very proud woman that day and I thank you for sharing with all of us. It is so beautiful I never want to cut it until I remember how good it tastes! I can’t wait to make it again this week.

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