Pumpkin "Pie"Cakes
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Pumpkin "Pie"Cakes

Thanksgiving is approaching quickly, and you’ll need a sweet recipe to serve to family and friends! This treat combines two family favorites – pie and cake – into one tasty delight sure to please everyone. Make extra, you’ve been warned!

Designed by Courtney Dial Whitmore:


Check out Courtney's Book!

Photograph by Kyle Dreier from Push-Up Pops by Courtney Dial Whitmore.  Reprinted with permission by Gibbs Smith

Uses Recycled Items: No
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Material List

  • Celebrate It® Cupcake Liners – Thanksgiving
  • Cupcake Recipe – Pumpkin Spice
  • Pie Filling Recipe – Pumpkin
  • Wilton® Closed Star Decorating Tip
  • Wilton® Round Tip #2
  • Wilton® Plastic Decorating Bags
  • Frosting – White (2 Cups)
  • Pumpkin Pie Spice (2 Tsp)
  • Wilton® Cutters, Mini – Fall Leaf
  • Frozen Pie Crust

Project Instructions

Prepare decorative fall leaves by unrolling pie crust (room temperature). Use Wilton’s fall leaf cutters to cutout shapes and place on cookie sheet. Season with pumpkin pie spice (or cloves, cinnamon, or nutmeg). Bake at 400°F. for 5-7 minutes (watch carefully to avoid overcooking). Let cool. 

Place Celebrate It® Thanksgiving liners in cupcake baking pan. Prepare Pumpkin Spice Cupcake recipe. Combine 1 box white cake mix, 1 box Jell-O Pumpkin Spice instant pudding, 3 eggs, ¼ cup vegetable oil, and 1 cup water. Mix well for 2 minutes. Fill each cupcake liner with 2 tablespoons of batter (less than normal). Bake at 350° for 12-14 minutes (or until toothpick inserted comes out clean). Watch carefully as they will cook faster than normal cupcakes.

Prepare no-bake pumpkin pie filling in saucepan over medium-high heat. Add 2½ cups pumpkin filling, 2 eggs, 4tablespoons cornstarch, 1 cup sugar, 1 cup heavy cream, 1 teaspoon cinnamon, 1teaspoon nutmeg. Stir until boiled, stirring constantly. Remove from heat. Drop 2 tablespoons pumpkin pie filling on top of cooled cupcakes (fill liners). Let cool (refrigerate for 20 minutes to speed up cooling).

Add 2 teaspoons pumpkin pie spice to1½ cups white frosting. Fill Wilton decorating bag with star tip. Pipe edges of cupcakes with star tip to mimic pie crust.

Fill a second decorating bag with ½ cup white frosting and round tip. Pipe a swirl of “whipped topping” into the center of the cupcakes.

Garnish “piecakes” with pumpkin pie spice, ground cloves, and pie crust leaves!