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5 from 1 vote

Pumpkin Pie Cake

This Pumpkin Pie Cake is perfect for serving a big crowd, or just anyone who really loves pumpkin pi
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin pie, pumpkin pie cake
Servings: 24
Calories: 365kcal
Author: Amanda Rettke


Pumpkin Pie

  • 3 (15 ounce) cans pure pumpkin puree
  • 3 teaspoons cinnamon
  • teaspoons kosher salt
  • teaspoons ginger
  • teaspoons nutmeg
  • 6 large eggs, room temperature
  • 3 cans (12 ounces each) evaporated milk
  • cups granulated sugar
  • 3 pre-made pie crusts

Whipped Cream

  • 2 cups whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons vanilla
  • ½ cup chopped pecans, for garnish
  • ¼ cup caramel, for drizzling over cake


Pumpkin Pie

  • 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.

Whipped Cream

  • 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.


Serving: 24g | Calories: 365kcal