Tasty Tuesday: Best of Both Worlds

Pumpkin Pie is a fan favorite when it comes to Thanksgiving desserts. But what about those friends and family members that prefer a light and fluffy piece of cake? Don't stress! We're here to share that it can be done. It's the best of both worlds. The perfect combination! Check out this recipe for Pumpkin Pie Cake!

Ingredients

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

Instructions

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.
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.

This pumpkin pie really takes the cake! Try this recipe and devour the details of your Thanksgiving desserts this year (and for years to come). Enjoy!