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Creamy Thanksgiving Piecaken Recipe Easy Layered Pumpkin Spice Dessert

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This show-stopping piecaken combines a creamy pumpkin pie layer, moist spice cake, and pillowy whipped frosting for the ultimate Thanksgiving dessert. It’s easy to make, crowd-pleasing, and delivers all your favorite fall flavors in one sliceable treat.

Ingredients

Scale
  • 1 (9-inch) pre-baked pie crust (homemade or store-bought)
  • 1 ¾ cups pumpkin puree (not pumpkin pie filling)
  • ¾ cup evaporated milk
  • 2 large eggs, room temperature
  • ⅔ cup brown sugar, packed
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour (use gluten-free blend if preferred)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • ½ tsp ground nutmeg
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup sour cream (or plain Greek yogurt)
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 ½ cups heavy whipping cream, chilled
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • Optional: 2 tbsp instant vanilla pudding mix (stabilizes the cream for slicing)
  • Optional garnishes: Chopped toasted pecans or walnuts, candied ginger pieces, cinnamon sugar sprinkle

Instructions

  1. Preheat oven to 350°F (175°C). Place the pre-baked pie crust in the bottom of a 9-inch springform pan.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and creamy. Pour the filling into the crust.
  3. Bake for 35-40 minutes, or until the center is just set and a gentle jiggle remains. Cool completely on a rack (about 1 hour).
  4. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
  5. In another large bowl, cream together softened butter and brown sugar with an electric mixer (about 2 minutes; it’ll look light and fluffy). Beat in eggs, one at a time. Add sour cream, milk, and vanilla, mixing just until combined. Gradually stir in dry ingredients. The batter will be thick and fragrant.
  6. Carefully spoon the spice cake batter over the cooled pumpkin pie, smoothing with an offset spatula. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick in the cake comes out clean. If the top browns too quickly, tent loosely with foil. Let cool completely in the pan (about 1 hour).
  7. In a chilled mixing bowl, beat heavy cream, powdered sugar, vanilla, and instant pudding mix (if using) until soft peaks form. Taste and adjust sweetness if needed.
  8. Once the piecaken is cool, release it from the pan. Spread a generous layer of whipped frosting over the top and sides. Swirl with an offset spatula or butter knife. Sprinkle with chopped nuts, candied ginger, or cinnamon sugar if desired.
  9. Chill the frosted cake for at least 30 minutes before slicing for sharp layers.
  10. Slice with a sharp knife dipped in hot water (wipe between cuts) for clean slices. Serve and enjoy!

Notes

Ensure the pumpkin pie layer is fully cooled before adding the cake batter for distinct layers. Stabilize whipped cream with instant pudding mix for firmer frosting. For gluten-free or dairy-free adaptations, substitute ingredients as needed. Chill before slicing for neat layers. Store leftovers in the fridge for up to 4 days or freeze individual slices for up to 2 months.

Nutrition

Keywords: piecaken, Thanksgiving dessert, pumpkin spice, layered cake, holiday baking, easy piecaken, fall dessert, pumpkin pie, spice cake, whipped frosting

Find it online: https://yumyep.com/creamy-thanksgiving-piecaken-recipe-easy-layered-pumpkin-spice-dessert/