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Pumpkin Pie Cake

We generally attempt to send meals to Grandma's house for Thanksgiving, because cooking for a large gathering may be difficult for one person! And you know I offer to bring dessert.  

This year, I was asked to bring "a few" pumpkin pies. I felt a little stressed out thinking about how much I'd have to spend on ingredients alone, but it wasn't too bad! 

This dessert is a massive version of pumpkin pie, with three layers of pumpkin pie topped with whipped cream, caramel, and pecans. It's a show stopper! 

Not only was I able to purchase all of the things I needed to make a massive and amazing Pumpkin Pie Cake, but I also happened to notice that pecans were on sale and added them to the cake. It was indeed the perfect final touch! 

Can I tell you a secret about my recipe? That's the one on the can. It's perfect. Truly! And we all know there's no reason to meddle with perfection. 

Except, of course, for how we display that perfection! I often substitute my Homemade Pumpkin Pie Spice for the individual spices, but otherwise, this is my go-to recipe. 

Start by creating the pumpkin pies. I increased the basic recipe so we could make three layers of this cake. You should have about 12 cups of pumpkin filling, so use a large basin when mixing it together! 

Once the filling is assembled, simply pour approximately 4 cups into each prepared pan. To prepare the springform pan, I coated it with nonstick spray and pressed the pie crust against the bottom and sides.  

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