Real Recipes From Real Home Cooks ®

"trippple" crown pumpkin pie

(5 ratings)
Recipe by
Janet Scott
Wittmann, AZ

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!

(5 ratings)
yield 10 - 15
cook time 1 Hr

Ingredients For "trippple" crown pumpkin pie

  • 1 can
    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 lg
  • 2 can
    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

How To Make "trippple" crown pumpkin pie

  • 1
    preheat oven at 425 degrees
  • 2
    Make your crust for three pumpkin pies placing them inside three 9" round cake pans. set aside
  • 3
    Place your pumpkin in a large bowl. Using a whisk, add your sugar, salt, pepper, cinnamon, clove, ginger, nutmeg, allspice.
  • 4
    Add your eggs until well blended.
  • 5
    Now you can add your evaporated milk. Make sure it's all well blended.
  • 6
    Pour equal amounts into your three cake pan shells.
  • 7
    Bake at 425 for 15 minutes then reduce the heat to 350. cook for another 45 minutes.
  • 8
    After they have completely cooled, place in the freezer. They will be easier to handle and stack being frozen.
  • 9
    Break off the edges on top so they will be level.
  • 10
    Start stacking one at a time with the crust down putting a thin layer of your whipped cream frosting between.
  • 11
    After all is stacked up decorate it like you would a cake! ENJOY!

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