pumpkin pie cake recipe

Written ByJenny Smyth Posted on
pumpkin pie cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best pumpkin pie cake recipe

I’m so excited to share my favorite pumpkin pie cake recipe with you all. This dessert is a staple in our household, especially during the fall season. My kids just love it, and it’s become a regular at our family gatherings. The best part?

It’s incredibly easy to make and requires only a few ingredients. I’ve been making this recipe for years, and it’s always a hit. The combination of pumpkin puree, spices, and cream cheese is absolute perfection. I’ve tweaked the recipe over the years to make it healthier, using less sugar and more nutritious ingredients.

But don’t worry, it still tastes like a decadent treat. One of the things I love about this recipe is that it’s so versatile – you can serve it as a cake, or as individual cupcakes. My kids love helping me decorate the cupcakes with cream cheese frosting and chopped nuts. It’s become a special tradition for us.

I’ve also made this recipe for holiday gatherings and potlucks, and it’s always been a crowd-pleaser. The aroma of pumpkin and spices fills the entire house, making everyone feel cozy and warm inside. And let’s be real – who doesn’t love a good excuse to indulge in a sweet treat? This recipe is perfect for any occasion, whether it’s a family dinner or a special event.

It’s also great for those with dietary restrictions, as it’s relatively healthy compared to other desserts. I’ve even made it for my gluten-free friends by substituting almond flour for traditional flour. The result is still delicious and moist – just be sure to adjust the baking time accordingly.

Pumpkin Pie Cake

Pumpkin Pie Cake

4.8 from 682 votes

This pumpkin pie cake combines the warm spices of pumpkin pie with the tender crumb of a cake. A buttery crust and creamy pumpkin filling are baked together for a simple yet impressive dessert.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1/4 teaspoon salt

For the Pumpkin Filling

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Topping

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup cold unsalted butter, cubed
1/2 cup chopped pecans (optional)

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium bowl, combine 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
3Cut in 1/2 cup cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
4Press the mixture evenly into the bottom of an ungreased 9×13-inch baking dish.
5Bake for 10 minutes, or until the crust is just set and lightly golden.
6While the crust bakes, prepare the filling.
7In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, 1 cup granulated sugar, 1/2 cup brown sugar, pumpkin pie spice, vanilla extract, and 1/2 teaspoon salt until smooth and well combined.
8Pour the filling over the hot crust, spreading it evenly.
9Make the topping by combining 1/2 cup flour and 1/2 cup brown sugar in a small bowl.
10Cut in 1/4 cup cold butter until the mixture is crumbly.
11Stir in the chopped pecans if using.
12Sprinkle the topping evenly over the pumpkin filling.
13Bake for 35 to 45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
14A knife inserted near the center should come out clean.
15Let the cake cool completely on a wire rack before cutting into squares.
16Serve at room temperature or chilled.

🔧Equipment

9×13-inch baking dish
Mixing bowls
Pastry blender or fork
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend. The cake can be stored in the refrigerator for up to 4 days.

Watch Video Of How Pumpkin Pie Cake Works

This pumpkin pie cake recipe has become an integral part of our family traditions – we love serving it at holidays, birthdays, and just because! The best part?

It’s incredibly easy to make ahead of time and freeze until needed. Simply thaw the frozen cake at room temperature or reheat it in the microwave before serving.

For an added touch, top your cake with whipped cream or ice cream – either way, you’ll be in dessert heaven! Whether you’re looking for a special treat or just want something comforting on a chilly fall day, this pumpkin pie cake recipe is always a good idea.

❓ Frequently Asked Questions About Pumpkin Pie Cake

Q: What makes this pumpkin pie cake recipe so special?

This recipe stands out from other pumpkin desserts due to its unique combination of flavors and textures.

Q: Can I use canned pumpkin puree instead of fresh?

Yes, you can definitely use canned pumpkin puree if you prefer – just be sure to choose an unsweetened variety.

Q: How do I ensure that my cake is moist and not dry?

To prevent your cake from becoming dry, be sure to not overmix the batter and don’t overbake it.

Q: Can I substitute other types of milk for the heavy cream in this recipe?

You can substitute almond milk or soy milk for the heavy cream if you prefer a dairy-free option.

Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to 3 days or refrigerate it for up to 5 days.

Similar Posts