Pumpkin Pie Cake

Ingredients and Weight:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water

For the Filling:

• 1 (15-ounce) can pure pumpkin puree
• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/2 cup heavy cream

For the Whipped Cream Frosting:

• 1 cup heavy cream
• 1/4 cup powdered sugar

Preparation Time:

• 20 minutes

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

For the Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour and salt.
3. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. On a lightly floured surface, roll out the dough to a 12-inch circle.
7. Transfer the dough to a 9-inch pie plate and trim the edges.
8. Fold the edges under and crimp to seal.
9. Prick the bottom of the crust with a fork.

For the Filling:

1. In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, cloves, and salt.
2. Beat in the egg, milk, and heavy cream.

To Assemble the Pie:

1. Pour the filling into the prepared crust.
2. Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
3. Let the pie cool completely before frosting.

For the Whipped Cream Frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed until stiff peaks form.
2. Add the powdered sugar and continue whipping until combined.

To Frost the Pie:

1. Spread the whipped cream frosting over the cooled pie.
2. Refrigerate for at least 2 hours before serving.

Nutritional Information:

• Serving size: 1 slice (1/8 of the pie)
• Calories: 350
• Total fat: 15g
• Saturated fat: 9g
• Cholesterol: 60mg
• Sodium: 250mg
• Total carbohydrates: 45g
• Dietary fiber: 3g
• Sugar: 25g
• Protein: 6g

Dish Characteristics:

• Creamy and flavorful pumpkin filling
• Rich and flaky crust
• Topped with a light and fluffy whipped cream frosting
• Perfect for fall gatherings

User Comments:

• "This Pumpkin Pie Cake was a huge hit at our Thanksgiving dinner! The crust was perfect and the filling was creamy and flavorful."
• "I'm not usually a fan of pumpkin pie, but this cake was amazing! The whipped cream frosting really took it over the top."
• "This is the best pumpkin pie I've ever had. It's easy to make and always turns out perfectly."

Special Precautions and Tips:

• For a gluten-free crust, use gluten-free flour blend.
• To make the pie ahead of time, bake it according to the directions and let it cool completely. Wrap the pie tightly in plastic wrap and refrigerate for up to 3 days. Thaw at room temperature for 2 hours before serving.
• To prevent the crust from burning, cover the edges with aluminum foil during the last 15 minutes of baking.
• Let the pie cool completely before frosting to prevent the frosting from melting.