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
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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

Pumpkin Pie Rose Cake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
The ULTIMATE way to enjoy pumpkin pie!


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


Pumpkin Pie

  • 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.

Whipped Cream

  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

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

  2. 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.

    1. 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.

  3. 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? ( 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

  4. 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!!!!

  5. 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!

  6. 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!

  7. 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?

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