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Thanksgiving Piecaken

Thanksgiving piecaken layers a spiced pumpkin pie inside two rounds of moist cinnamon cake, then finishes with cream cheese frosting. Bake the pie and cake separately, chill the pie, and stack them for a festive centerpiece with distinct pie and cake textures.
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Prep Time 45 minutes
Cook Time 1 hour 35 minutes
Chilling and cooling 6 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the pie crust
  • 3.75 cup all-purpose flour 1 1/4 cups for the crust and 2 1/2 cups for the cake
  • 1.5 tsp fine salt 1/4 teaspoon for the crust, 1/4 teaspoon for the filling, and 1 teaspoon for the cake
  • 1 cup unsalted butter cold and cubed; 1/2 cup for the crust and 1/2 cup for the frosting
  • 3 tbsp ice water to 4 tablespoons
For the pumpkin filling
  • 1.5 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 5 eggs large; 2 for the filling and 3 for the cake
  • 0.75 cup evaporated milk
For the cake
  • 1.5 cup light brown sugar packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.75 cup neutral oil such as canola oil
  • 1 cup buttermilk
  • 2 tsp vanilla extract 1 1/2 teaspoons for the cake and 1/2 teaspoon for the frosting
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 4 cup powdered sugar

Equipment

  • 1 8-inch springform pan
  • 2 9-inch round cake pans

Method
 

Make the pie crust
  1. Whisk 1 1/4 cups of the flour with 1/4 teaspoon of the salt in a medium bowl.
  2. Cut in 1/2 cup of the cold butter until the pieces are pea-size.
  3. Stir in 3 tablespoons of the ice water, adding up to 1 tablespoon more until the dough holds together when pressed.
  4. Line the bottom of an 8-inch springform pan with a parchment round, grease the sides, and wrap the outside bottom of the pan with foil.
  5. Roll the dough into an 11-inch round and fit it into the pan.
  6. Press the dough about 1 1/4 inches up the sides.
  7. Chill for 30 minutes.
  8. Heat the oven to 375°F.
  9. Line the crust with parchment and fill it with pie weights or dried beans.
  10. Bake for 15 minutes.
  11. Remove the parchment and weights, then bake for 5 minutes more.
Make the pumpkin pie
  1. Whisk the pumpkin puree, granulated sugar, pumpkin pie spice, 1/4 teaspoon of the salt, 2 eggs, and evaporated milk until smooth.
  2. Reduce the oven to 350°F.
  3. Pour the filling into the crust.
  4. Bake for 35 to 45 minutes, until the center reaches 160°F and is just set with a slight wobble.
  5. Cool the pie for 1 hour.
  6. Refrigerate it in the pan for at least 4 hours.
Bake the cake
  1. Heat the oven to 350°F.
  2. Grease two 9-inch round cake pans.
  3. Line the bottoms of the pans with parchment rounds.
  4. Whisk the remaining 2 1/2 cups flour with the brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and remaining 1 teaspoon salt in a large bowl.
  5. In a separate bowl, whisk the remaining 3 eggs with the oil, buttermilk, and 1 1/2 teaspoons vanilla.
  6. Add the wet mixture to the dry ingredients and whisk just until no dry streaks remain.
  7. Divide the batter evenly between the pans.
  8. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs.
  9. Cool the cakes in their pans for 10 minutes.
  10. Turn them out onto wire racks and cool completely.
  11. Trim the tops level if needed.
Make the frosting
  1. Beat the cream cheese with the remaining 1/2 cup butter until smooth.
  2. Gradually beat in the powdered sugar.
  3. Beat in the remaining 1/2 teaspoon vanilla.
Assemble the piecaken
  1. Place one cake layer on a serving plate.
  2. Spread a thin layer of frosting over the top.
  3. Release the springform ring.
  4. Use two wide spatulas to lift the chilled pie off its parchment-lined base and center it on the cake layer.
  5. Spread frosting into the gap around the pie until it is level with the pie filling.
  6. Set the second cake layer on top.
  7. Frost the top and sides of the cake.
  8. Refrigerate for at least 1 hour before serving.

Notes

For clean layers, make sure the pie and cake layers are completely cool before assembling. Store covered in the refrigerator for up to 4 days; freeze slices for up to 1 month and thaw in the refrigerator. For a dairy-free swap, use plant-based butter, cream cheese, and milk alternatives.