"Trippple" Crown Pumpkin Pie

Janet Scott


If you have a large group and making Pumpkin pie, you may want to do this!
It's so amazing and beautiful. Your family and guests will think you baked a cake!

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★★★★★ 5 votes
10 - 15
1 Hr


1 can(s)
29 100% pure pumpkin
1 3/4 c
1 tsp
1 Tbsp
1 tsp
1/2 tsp
1 pinch
1 pinch
1 pinch
finely ground black pepper
4 large
2 can(s)
evaporated milk
5 c
whipped cream frosting / this tastes like whipped cream (you can ask for this at your local bakery or if you have it available in the frozen food section of your grocery store, buy


1preheat oven at 425 degrees

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2Make your crust for three pumpkin pies placing them inside three 9" round cake pans.

set aside

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3Place your pumpkin in a large bowl.

Using a whisk, add your sugar, salt, pepper, cinnamon, clove, ginger, nutmeg, allspice.

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4Add your eggs until well blended.

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5Now you can add your evaporated milk.

Make sure it's all well blended.

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6Pour equal amounts into your three cake pan shells.

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7Bake at 425 for 15 minutes then reduce the heat to 350. cook for another 45 minutes.

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8After they have completely cooled, place in the freezer. They will be easier to handle and stack being frozen.

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9Break off the edges on top so they will be level.

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10Start stacking one at a time with the crust down putting a thin layer of your whipped cream frosting between.

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11After all is stacked up decorate it like you would a cake!


About this Recipe

Course/Dish: Pies
Hashtag: #pumpkin