Pumpkin Pie as a Cake? Yes, Please!
During my husbands last deployment he missed his favorite season, fall. When I asked him what he missed most about fall he told me, he missed football, fire pits, and pumpkin pie. There is just something about fall that brings people together. We spend time sitting around a fire pit sharing stories and every weekend we get together with friends to watch football. So the fact that my husband was missing these things was no surprise. However, I was surprised pumpkin pie made the top three.
According to my husband, he isn’t one of those people that jumped on the pumpkin bandwagon when everything pumpkin became cool a few years ago. His love for the iconic pumpkin pie started at a young age and his appreciation for homemade pumpkin pie grows every fall he spends overseas.
This year when my husband spotted the first display of pumpkin puree at the grocery store he brought a few cans home with the request of me turning them into pie. Of course this would take more than just the snap of my fingers. It would take another trip to the grocery store to pick up the remaining ingredients I would need to turn canned pumpkin into pie. Just when I was about to leave I had this wonderfully fun idea. What if I created a pumpkin pie cake that we could send to all of our friends that would have to spend this fall far away?! When I told him husband my idea he was immediately on board, he even volunteered to be the official taste tester!
To turn pumpkin pie into cake all you need is, 3 mason jars with lids, flour, sugar, butter, oil, baking powder, vanilla extract, canned pumpkin, and pumpkin pie spice. If you want to be a little nutty you can add fresh chopped pecans as well!
After you mix and and bake the pumpkin pie cakes, they will sit higher then the top of the mason jar. Just a few taps on the counter will help the cake settle into the jar.
It is extremely important to put the lids on the mason jar cakes right when they come out of the oven to make sure a tight seal is formed. No one wants to get a delicious looking moldy pumpkin pie cake!
My husband tried the cake with the cream cheese frosting* and without, he decided it was delicious both ways. If you decided to send along some cream cheese frosting, it has to be the kind you find in the store that is sealed, fresh frosting would go bad in transit. The frosting and mason jar cakes need to be shipped separately, DO NOT frost the cake before sending it, the frosting will mold.
- 3/4 Cup Flour
- 1/2 Cup Sugar
- 1/2 Cup Pumpkin puree (I used canned pumpkin)
- 1/4 Cup Butter (softened)
- 1/4 Cup Chopped Pecans (optional)
- 1/4 Cup Oil
- 1-2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- Preheat oven to 350 degrees.
- With a mixer, cream together oil, butter, sugar and vanilla.
- Add pumpkin, pumpkin pie spice, and mix well.
- Slowly add in baking powder and flour mixing at a slow speed.
- Once everything is combined with no large visible lumps, stir in chopped pecans.
- Spray the insides of the mason jars with cooking spray and fill 3/4 of the way full. This recipe will fill 3 half pint mason jars.
- Place the mason jars in a glass casserole dish and bake at 350 degrees for 40-45minues until cooked throughout (I used a skewer stick to make sure the cakes were finished).
- Once the pumpkin pie cakes come out of the oven, tap them on the counter a few times, to help the cake condense so you can put the lid on while it is still hot. By placing the lid on while the cake is still hot it will help the mason jar create a nice tight seal, helping the cake stay fresh during transport!
- You can send a can of cream cheese frosting to go with the cake, or it can be enjoyed without any frosting at all!