Pumpkin Pie Cake
This Pumpkin Pie Cake is perfect for serving a big crowd, or just anyone who really loves pumpkin pi
pumpkin pie, pumpkin pie cake
(15 ounce) cans pure pumpkin puree
(12 ounce) cans evaporated milk
pre-made pie crusts
for drizzling over cake
Preheat oven to 425°F.
Mix sugar, cinnamon, salt, ginger, and nutmeg in large bowl.
Add in eggs and whisk until fully combined.
Add in pumpkin and then evaporated milk. Mixture is ready when smooth and silky in appearance. (You should have
Pour 4 cups of mixture into a pie crust in a 7-inch round springform pan. Repeat with 2 remaining pie crusts.
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.
Cool on wire rack for 2 hours then refrigerate until ready to assemble cake.
In a large bowl, whip cream until all the ingredients come together.
Beat in vanilla and sugar until peaks form. Make sure not to over-beat. Chill until ready to assemble cake.