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Thanksgiving Pie Cake: The Ultimate Holiday Dessert Guide

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A show-stopping Thanksgiving dessert! This combines layers of pumpkin pie, apple pie, and cake, topped with a cinnamon streusel and optional glaze.

Ingredients

Scale
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
  • ½ cup vegetable shortening, very cold
  • 6–8 tablespoons ice water
  • 1 (15-ounce) can pumpkin puree
  • 1 cup evaporated milk
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 6 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon lemon juice
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 ¼ cups milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ¼ cup (½ stick) unsalted butter, cold and cut into small pieces
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preparing the Pie Crust:
  2. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
  3. Cut in the fats: Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening. This is crucial for a flaky crust!
  4. Add ice water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix.
  5. Form the dough: Divide the dough in half. Gently flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This chilling time allows the gluten to relax, resulting in a more tender crust.
  6. Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp the crust. Repeat with the second disc of dough. You will only need one crust for this recipe; the other can be frozen for later use.
  7. Pre-bake the crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool completely.
  8. Preparing the Pumpkin Pie Filling:
  9. Combine ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth. Make sure there are no lumps!
  10. Preparing the Apple Pie Filling:
  11. Combine ingredients: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, melted butter, and lemon juice. Toss gently to coat the apples evenly.
  12. Preparing the Cake Batter:
  13. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking.
  14. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  15. Cream butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step is important for creating a tender cake.
  16. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  17. Alternate adding dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
  18. Preparing the Cinnamon Streusel Topping:
  19. Combine ingredients: In a medium bowl, combine the flour, brown sugar, and cinnamon.
  20. Cut in the butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  21. Assembling the Thanksgiving Pie Cake:
  22. Pour cake batter into pan: Pour half of the cake batter into the prepared 9×13 inch baking pan. Spread evenly.
  23. Pour pumpkin pie filling: Gently pour the pumpkin pie filling over the cake batter. Try to distribute it evenly.
  24. Arrange apple pie filling: Carefully arrange the apple pie filling over the pumpkin pie filling. You can create a decorative pattern if you like!
  25. Pour remaining cake batter: Pour the remaining cake batter over the apple pie filling. It’s okay if it doesn’t completely cover the apples; the streusel will help with that.
  26. Sprinkle with streusel topping: Sprinkle the cinnamon streusel topping evenly over the cake batter.
  27. Baking the Thanksgiving Pie Cake:
  28. Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the streusel topping starts to brown too quickly, you can tent the cake with aluminum foil.
  29. Cool: Let the cake cool completely in the pan before frosting. This is important to prevent the frosting from melting.
  30. Preparing the Glaze (Optional):
  31. Combine ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
  32. Drizzle: Drizzle the glaze over the cooled cake.
  33. Serving:
  34. Slice and serve: Cut the cake into squares and serve. Enjoy! This cake is best served warm or at room temperature. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Notes

  • The pie crust recipe makes enough for two 9-inch pies. You will only need one for this recipe. Freeze the other crust for later use.
  • Use a mix of apple varieties for the apple pie filling for a more complex flavor.
  • Be careful not to overmix the cake batter, as this can result in a tough cake.
  • If the streusel topping starts to brown too quickly, tent the cake with aluminum foil.
  • Let the cake cool completely before frosting to prevent the frosting from melting.

Find it online: https://anasrecipes.com/thanksgiving-pie-cake/