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.

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. 🙂

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!

5 from 1 vote
pumpkinpiecake3
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.

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Comments

  • Rose @ RoseBakes.com says:

    I don’t really even like pumpkin pie, but I wanna make this 😀 It’s just lovely Amanda!

  • Miss Kim @ behgopa says:

    Ohhh…that is just lovely and beautiful!

  • Marie M.C.a says:

    Perfect! Beautiful! I love Pumpkin pie. Favorite pie, ever. And I must have whipped cream on top. Lots. Now I know how to make it look beautiful.

    • Marie M.C. says:

      I’ve wanted to comment for a long time about your beautiful Rose Cake. I’ve seen it so many places on the Internet and it seems very few people give credit where credit is due. YOU. Too bad one cannot patent a cake frosting design — you’d be rich.

  • Suzanne says:

    Oh that is clever, I love it! Looks beautiful.

  • Rochelle @ Oh So Sweet Baker says:

    Amanda you are so creative. love those whipped swirls with the light dusting

  • abasiaka grace says:

    i want to try it this weekend its lovely.

  • abasiaka grace says:

    i want to try it this weekend its lovely. Can i learn more?

  • Rachel @ Baked by Rachel says:

    So ridiculously pretty!

  • michelle says:

    Amanda, so beautiful!!! It’s amazing how far your cake design has reached.

  • tanya says:

    Thats just Cool Whip??? Ok, I am publicly declaring that I AM going to try your rose cake!!! It’s just too beautiful!

  • Cori O'Shaughnessy says:

    So smart! (and delicious!!) I love the sprinkling of cinnamon. Gotta try it!

  • Lindsay says:

    How many tubs of cool whip did you use for one pie?
    I too enjoy an equal parts whip to pumpkin pie ration.

    • Amanda says:

      I used three of the smallest size tubs. 🙂

  • Sophia says:

    But the tutorial says to make a crumb layer first before making roses — is that possible with the pie??

    • Amanda says:

      Yes! Just take about 1/4 cup of whipped cream and cover pie in a smooth coat. This worked well with the flat sides I had because of the spring form pan, but if you buy a pumpkin pie with curved edges, just fill in the empty space with whipped cream, then pipe your roses. Happy Baking!

  • Nicole says:

    Genius! What a fantastic idea, Amanda!

  • Donna Young says:

    Love that you want to share your talented ideas and techniques with everyone! You’re awesome, Amanda!

  • Mindy says:

    What a great idea! When I plate my own slice of pumpkin pie, I cover it in cool whip anyway. To others, it looks like I am just eating a mound of cool whip!

  • Krista says:

    I am in awe! That is so lovely Amanda.

  • Rachelle of Mommy? I'm Hungry! says:

    Oh YUM!! I love pumpkin pie, loaded with whipped cream too and the roses make it SO beautiful!

  • Sarah OT says:

    I am so bad at piping but I want that pie! 🙂 I guess i had better start practicing 🙂 That is gorgeous and everyone will be ooh-ing and aah-ing over that on Thanksgiving table! Just so pretty!!

  • Katrina @ Warm Vanilla Sugar says:

    Uhhh…this is the best thing ever!!

  • Mimi @ Culinary Couture says:

    I LOVE the whipped cream to pie ratio–it’s perfect!

  • Lara says:

    Just to clarify, does the pie crust go up the sides of the pan? This is beautiful! I hate pumpkin pie but my husband loves it, so I’m excited to try this! Thanks.

    • Amanda says:

      Yes, the crust should go up the sides of the pan! Happy baking!

  • Kathy Goldman says:

    Wow, gorgeous! I may have to try and make it.

  • Linda Harvey Reed says:

    A totally wonderful idea! My favorite pie is pumpkin, and I confess I have always had it naked. No whip cream, but for the sake of beauty I will definitely do this! I love your Rose buttercream design and have made it several times. It never occurred to me to pipe whip cream. Thanks you sharing your talent!

  • Christine says:

    AMAZING – this one will be on my table this Thanksgiving!