Pumpkin Cake Pie
Pumpkin Cake Pie combines the rich flavors of pumpkin and warm spices with a moist cake base, creating a comforting dessert perfect for fall gatherings or holiday celebrations. Its tender texture and aromatic spices make it a delightful treat for family and friends alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, beat together pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger, and nutmeg.
- Pour the mixture into an ungreased 9 x 13-inch pan.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Break any lumps in the cake mix to distribute evenly.
- Pour melted margarine over the cake mix.
- Sprinkle with chopped nuts on top.
- Bake for 60 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. May top with whipped cream if desired.
Tips & Substitutions
For a richer flavor, consider using freshly grated nutmeg instead of pre-ground. You can substitute the yellow cake mix with a gluten-free alternative if needed. To enhance the spices, try adding a pinch of cloves to the mixture. Ensure your eggs are at room temperature for better mixing. If you're short on time, pre-made pie crust can be used instead of baking directly in the pan.
Serving Suggestions
Serve this Pumpkin Cake Pie warm or cold, and consider topping each slice with a dollop of whipped cream for added indulgence. It pairs beautifully with Homemade Cinnamon Rolls for a delightful brunch. For a festive touch, sprinkle some chopped pecans or walnuts on top before serving. It also goes well with a scoop of vanilla ice cream for dessert.
Storage & Reheating
Store any leftover Pumpkin Cake Pie in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for 20-30 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, covering with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake Pie contains roughly 479 calories, with 7g protein, 90g carbohydrates, and 12g fat. It is an excellent source of vitamin C (28% of the Daily Value), dietary fiber (22% of the Daily Value), and calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 586mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. To do this, roast a sugar pumpkin, scoop out the flesh, and puree it until smooth. You'll need about 2 cups of pureed pumpkin to replace the one can. This will give your cake pie a fresher taste, but ensure to remove excess moisture for the right consistency.
How can I make this recipe dairy-free?
To make this Pumpkin Cake Pie dairy-free, substitute the evaporated milk with a non-dairy milk alternative such as almond milk or coconut milk. Be sure to choose a brand that is unsweetened to avoid altering the flavor. You can also use a dairy-free margarine for the melted margarine.
What can I do with leftovers?
Leftover Pumpkin Cake Pie can be transformed into a delicious breakfast treat by serving it with yogurt and fresh fruit. Alternatively, crumble the cake pie over ice cream for a delightful dessert sundae. If you have a lot left, consider freezing individual slices for up to 2 months; just wrap them tightly in plastic wrap.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).