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+ servings

Pumpkin Pie Cake

This Pumpkin Pie Cake is perfect for serving a big crowd, or just anyone who really loves pumpkin pi

Course Dessert
Cuisine American
Keyword pumpkin pie, pumpkin pie cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 24
Calories 365 kcal
Author Amanda Rettke


Pumpkin Pie

  • 3 (15 ounce) cans pure pumpkin puree
  • 3 tsp. cinnamon
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. ginger
  • 1 1/2 tsp. nutmeg
  • 6 large eggs
  • 3 (12 ounce) cans evaporated milk
  • 2 1/4 cups granulated sugar
  • 3 pre-made pie crusts

Whipped Cream

  • 2 cups whipping cream
  • 2 tbsp. confectioners' sugar
  • 2 tsp. vanilla
  • 1/2 cup chopped pecans for garnish
  • 1/4 cup caramel for drizzling over cake


Pumpkin Pie

  1. Preheat oven to 425°F.
  2. Mix sugar, cinnamon, salt, ginger, and nutmeg in large bowl.
  3. Add in eggs and whisk until fully combined.
  4. Add in pumpkin and then evaporated milk. Mixture is ready when smooth and silky in appearance. (You should have
  5. Pour 4 cups of mixture into a pie crust in a 7-inch round springform pan. Repeat with 2 remaining pie crusts.
  6. Bake at 375°F for 15 minutes then reduce heat to 350°F for 40-50 more minutes. Pumpkin pie is done when a knife inserted in the center is removed clean.
  7. Cool on wire rack for 2 hours then refrigerate until ready to assemble cake.

Whipped Cream

  1. In a large bowl, whip cream until all the ingredients come together.
  2. Beat in vanilla and sugar until peaks form. Make sure not to over-beat. Chill until ready to assemble cake.