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Caramel-Pumpkin Pie with Mincemeat Ice Cream

Caramel-Pumpkin Pie with Mincemeat Ice Cream

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  • 1 1/3 cups all purpose flour
  • 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons chilled lard, cut into 1/2-inch cubes
  • 2 tablespoons (or more) ice water


  • 2 tablespoons unsalted butter
  • 1 cup canned pure pumpkin
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Mincemeat Ice Cream (click for recipe)

Recipe Preparation


  • Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.

  • Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.

  • Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.


  • Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.

  • Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.

  • Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Serve with Mincemeat Ice Cream.

Recipe by Clark Frasier, Mark Gaier,Photos by Charles SchillerReviews Section

Double Decker Pumpkin Caramel Pie

This Double Decker Pumpkin Caramel Pie is so good that it has been a pie contest blue ribbon winner!

This recipe was first shared nine years ago when I made it for a pie contest. The recipe was originally created by Rachael Ray. I probably cut it out of her magazine. It’s an excellent pie recipe… so completely delicious and totally decadent. I include some tips and tricks in this post for making this Double Decker Pumpkin Caramel Pie successful. Read on!

Ultimate Pumpkin Pie with Rum Whipped Cream

Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce the oven temperature to 350 degrees.

Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with the rum whipped cream.

Rum Whipped Cream (Serves 8 to 10)

  • 1 cup cold heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon mascarpone or crème fraîche
  • 1 tablespoon good dark rum, such as Mount Gay
  • 1 teaspoon pure vanilla extract

Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie.

Perfect Pie Crust (Makes Two (9- to 11-inch) Crusts)

  • 12 tablespoons (1½ sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/3 cup very cold vegetable shortening, such as Crisco
  • 1/2 cup ice water

Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Mincemeat Pumpkin Pie Recipes

  • Caramel Pumpkin Pie With Mincemeat Ice Cream

Caramel Pumpkin Pie With Mincemeat Ice Cream

Mincemeat ice cream and caramel put a distinct twist on this Thanksgiving c .

Find recipes for Mincemeat Pumpkin Pie and other Cooking Style recipes. Get .

Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixi .

View the free recipe for Mincemeat-Pumpkin Pie

Recipe: Vegetables, Pies, Desserts Mincemeat-Pumpkin Pie

A deliciously different mince pie. It's creamy, sweet, lightly spiced and p .

Two Christmastime flavours are brought together in this pie - spiced pumpki .

This is pumpkin pie with a twist, a layer of mincemeat topped with a layer .

In my personal opinion, this pumpkin mincemeat pie stands numero uno in the .

This is pumpkin pie with a twist, a layer of mincemeat topped with a layer .

Are you looking for a great in taste pumpkin-mincemeat pie recipe? This pum .

Recipe Summary

  • 8 eggs
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 1 ½ cups white sugar
  • ¼ cup rum
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 loaf Italian bread, cut into 1-inch cubes
  • 1 cup white sugar
  • ½ cup water
  • ½ teaspoon vinegar
  • ¼ cup water
  • ¼ cup butter

Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour stir occasionally.

Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.

Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.

Preheat oven to 350 degrees F (175 degrees C).

Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.

Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

The Stress-Free Thanksgiving Meal

So what if you've only got a week before Thanksgiving. There's no need to freak out. With plenty of traditional Thanksgiving options and some not-so traditional, Austin eateries have you covered with take-home Thanksgiving dinner, sides, and desserts that will impress even your most fussy aunt.


Counter Culture
If you’re looking to keep Thanksgiving dinner healthy and plant-based, Counter Culture is offering individual meals in both regular or gluten-free options. The menu includes rice and quinoa rosemary stuffing, seitan mushroom loaf, and much more. Place an order on their website before Nov. 20, 6pm. Pickup date is Nov. 23, 11am-7pm.

From an all-out feast, the bird itself, or à la carte sides, Delicious can help make your life a little easier. Their traditional feast includes lemon/herb-brined turkey or turkey breasts served with a variety of sides including maple sweet potato purée, roasted root vegetables, and oyster dressing. Order by Nov. 16 to pick up on Nov. 23 or before noon on Thanksgiving Day.

We’re in Texas, y'all, and we can't have a family gathering without brisket. Freedmen’s is offering whole brisket (and rosemary rubbed turkey breast for traditionalists) to those who don’t feel like waiting hours to cook their food. Preorder by 10pm on Nov. 19 to ensure availability, pick up on Nov. 23.

Lucy’s Fried Chicken
Let's face it, just having a turkey was never enough. Lucy’s is now offering turduckens for order at any location until they sell out. All you gotta do is throw it in the oven and you’re set. They will be available for pickup, Nov. 18-Nov. 23. Please inform them which location you would like to pick up from, as well as what day.

Mongers Market + Kitchen
Looking to be adventurous this Thanksgiving? Mongers is offering a variety of seafood options to change things up. Start off with some gumbo or chowder, or snack on some house-smoked fish dip, shrimp cocktails, and crab cakes. Finish off with custom holiday seafood platters. 24-hour notice is required and is dependent on fish availability. For seafood platters, allow 48-hour notice.

Rudy’s Country Store & Bar-B-Q
Love all things barbecue? Rudy’s is selling whole smoked turkeys that you can have with or without the sauce. Place orders at any Rudy’s location now until they sell out. Pickup days are Nov. 21-23.


Dolce Neve
If you only think of pie when you think of Thanksgiving dessert, it's time for you to branch out. Bring something different to the table this year with a gelato cake from Dolce Neve. They're doing a Thanksgiving specialty pie made with sweet potato and cinnamon gelato, on a bourbon pecan shell and will be available for order until Nov. 20th. If you're craving another flavor give them a 48-hour notice and you can create your own dessert. Either way, impress the whole family on Thanksgiving.

If you still want pie, but want something different than your dad's boring pumpkin, Eastside Cafe offers mini pies in bourbon buttermilk, ancho fudge, and chocolate pecan for pre-order by Nov. 22. Pickup is available during regular business hours.

Mañana If you’re in charge of dessert this year, but hate baking, Mañana lets you cheat with three different pies to please the palate. James Beard finalist and pie connoisseur Amanda Rockman is offering pumpkin, salted caramel apple, and chocolate bourbon pecan pies. Pre-order online through Nov. 19 orders can be picked up Nov. 21-23.

Trace at the W Hotel
It’s Thanksgiving Eve and you still don’t have any pies made. Take a deep breath! The Keep Austin Fed event at Trace in the W Hotel starting at 3pm is here to save the day. Local chefs Angel Begaye of W Austin, Emily Davis of Uchi, Philip Speer of Bonhomie, and many others have created a variety of pies for a good cause. Ranging from the classic pumpkin pie, pecan pie, Fat Elvis pie, and many more, these treats are proof that procrastination isn't always a bad thing.

Chez Zee
So you need a few desserts and your flaky sister says she couldn't bring a thing (again). Chez Zee saves the day with a variety of desserts and side dishes that are better than what she would have come up with anyway. Pre-order deadline is 5pm on Nov. 21. Pickup Nov. 23, 11am-10pm.

Fresa’s Chicken al Carbon
In need of a whole dinner or something to supplement the main event? Fresa’s has roasted turkey, pan gravy, chorizo cornbread stuffing, citrus-serrano cranberry sauce, and a choice of three additional sides ranging from sweet potato mash to mac-n-cheese. Dessert options include caramel pumpkin pie and ice cream. Enough leftover turkey? Add it to their next day pozole kit in guajillo broth, with white hominy and a variety of garnishes. The online order deadline is Nov. 20 with pickup on Nov. 23.

Mimi’s Cafe
So you’re hosting Thanksgiving dinner and don’t feel like cooking at all. Mimi’s is offering the whole feast, just sides, brunch at home, or à la carte. With traditional dishes like turkey, mashed potatoes, cornbread stuffing, green bean casserole, and of course a pumpkin pie, you can easily accomplish a turkey day miracle. Pickup is Nov. 21-24.

Spirited Food Co.
Chef Andrew Brooks is offering stress-free, ready-to-order options to feed the whole family. From turkey, rosemary-smoked rib roast, cornbread stuffing, to casserole, dessert, and more, you will have all the key fixins for a great dinner. For brunch the day after, order cinnamon roll bread pudding with orange glaze or breakfast quiche with mushrooms, bacon, and spinach. Email or call to order. Order deadline is Nov. 19 by midnight. Pick up your order on Nov. 23, noon-2pm. Delivery is also available.

VOX Table
Why have turkey when you can have a turducken or prime rib eye? Add a variety of sides including wild mushroom bread pudding, green beans, and a pumpkin cheesecake to finish off a great meal. Choose from a preset package of meats and sides, or order à la carte. Order deadline is Nov. 21 pickup on Nov. 24, 10am-4pm.

Wheatsville Food Co-op
The neighborhood co-op is offering a variety of turkeys and ham as well as a holiday helper bag that contains side dishes like roasted squash and garlic mashed potatoes to complement the main course. Order online form here.

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Mincemeat Pumpkin Recipes

  • Caramel Pumpkin Pie With Mincemeat Ice Cream

Caramel Pumpkin Pie With Mincemeat Ice Cream

Mincemeat ice cream and caramel put a distinct twist on this Thanksgiving c .

Find recipes for Mincemeat Pumpkin Pie and other Cooking Style recipes. Get .

Find recipes for Pumpkin Freeze with Mincemeat and other View All recipes. .

Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixi .

View the free recipe for Mincemeat-Pumpkin Pie

Recipe: Vegetables, Pies, Desserts Mincemeat-Pumpkin Pie

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

A deliciously different mince pie. It's creamy, sweet, lightly spiced and p .

Two Christmastime flavours are brought together in this pie - spiced pumpki .

In my personal opinion, this pumpkin mincemeat pie stands numero uno in the .

This is pumpkin pie with a twist, a layer of mincemeat topped with a layer .

This is pumpkin pie with a twist, a layer of mincemeat topped with a layer .

Heavily adapted from Meg Kat's recipe ( .

Are you looking for a great in taste pumpkin-mincemeat pie recipe? This pum .

Restaurants offer abundant choices for Thanksgiving dinner

– If the idea of cooking Thanksgiving dinner makes you exhausted just thinking about it, here’s a sampling of places that will be open on Thursday. For more restaurant choices, go to BRUNSWICK Inn at Brunswick Station 4 Noble St. 837-6565 The Tavern will host a family-style dinner from 10 a.m. to 9 p.m. [&hellip]

– If the idea of cooking Thanksgiving dinner makes you exhausted just thinking about it, here’s a sampling of places that will be open on Thursday. For more restaurant choices, go to

Additional Photos

Related Headlines

The Tavern will host a family-style dinner from 10 a.m. to 9 p.m. The menu includes the choice of ham with pineapple glaze or turkey with gravy. Sides include bread stuffing, mashed potatoes, mashed sweet potatoes, glazed carrots, peas, green bean casserole, cranberry sauce and warm rolls and butter. Finish with dessert of your choice. The table will be refreshed with more food until diners have had their fill. The cost is $26 for adults, $20 for seniors and $12 for children 12 and under. Reservations are recommended. A plated Thanksgiving dinner will be available from 10 a.m. to close and costs $18 for adults, $15 for seniors and $12 for children 12 and under.

Natalie’s Executive Chef Geoffroy Deconinck is featuring a gourmet Thanksgiving menu that will start with wild mushroom soup with pumpkin seeds, scallion and sourdough croutons, or pan-seared scallops, braised endives and black truffle sauce. The main course will be roasted Maine lobster with winter truffle crust, celery root, rutabaga and shellfish foam, or roasted turkey breast, wild rice, confit leg, squash and house-made cranberry marmalade. For reservations, call or go to

Sea Glass at Inn by the Sea

The restaurant will serve a three-course menu, at $62 per person, with a special children’s menu. Reservations are being taken for Thanksgiving Day from 11 a.m. through 9 p.m.

The inn will be open from noon to 7:30 p.m., with a holiday menu featuring traditional turkey and many other entrees and desserts. Prices for entrees range from $22 to $30. A menu is online at, and you can make a reservation there also.

The Harraseeket’s annual Thanksgiving Grand Buffet is too huge to list the menu in great detail. Suffice it to say that in addition to roast turkey and prime rib, you can choose pork, lobster, scallop and salmon dishes for your main course, accompanied by numerous soups, salads and side dishes. There are nearly a dozen desserts on the buffet as well, from the traditional apple and pumpkin pies to a chocolate hazelnut espresso ribbon cake. The cost is $60 per person, or $30 for children ages 5 to 10. Children 4 and under eat free. Seating is from noon until 4:30 p.m., and reservations are required.

DiSanto’s will be serving a turkey dinner as well as items from the full menu from 11:30 a.m. to 6 p.m. The turkey dinner costs $24 for adults and $12 for children. Reservations are suggested.

The restaurant will be open from noon to 4 p.m., and reservations are required. On the menu will be a traditional turkey dinner along with other choices, such as a grilled center-cut tenderloin, pan-seared scallops and lobster, organic mushroom ragout and seafood-stuffed sole.

The Thanksgiving menu at One Dock will include a pumpkin bisque, organic turkey served with apple and sausage stuffing, whipped potatoes, butternut squash, green beans and roasted shallots. Another option will be a grilled lamb chop with roasted fingerling potatoes, green beans with roasted shallots and Dijon mustard cream sauce. A variety of desserts will be available, including pumpkin pie. Dinner will be served from noon to 4 p.m. Reservations are recommended. Call or go through Open Table.

Academe chefs Shanna and Brian O’Hea are serving Thanksgiving to go. Choose from an array of appetizers, such as a fruit and cheese platter or jumbo shrimp platter serving eight to 10 people a mix of harvest-themed salads and soups traditional turkey, dressing and sides, breads and sauces. Desserts include pumpkin pie, pecan pie or personal apple pies that serve two. Go to for a complete menu and pricing. To place an order, call or stop by. Orders must be placed by 9 p.m. Saturday. Pickup is from noon to 9 p.m. Nov. 21.

Mark Gaier and Clark Frasier, the James Beard award-winning chef/owners of Arrows, will serve their annual Thanksgiving dinner from 1 to 5 p.m. The dinner includes five courses for $98. Start with an appetizer of pancetta and onion tartlette, pumpkin vichyssoise, salt cod brandade or apple and bourbon-cured smoked salmon. Main courses will include a choice of Atlantic salmon, grilled tenderloin of beef or herb-brined turkey with gravy and cornbread-and-sausage stuffing. Finish with a dessert menu that includes caramel pumpkin pie with mincemeat ice cream, cranberry steamed pudding with vanilla creme anglaise, roasted banana pastry and more. For a complete menu go to Call for reservations.

The inn will host a Thanksgiving buffet dinner from noon to 4 p.m. in the Bayview Room. The cost is $18 for adults and $9 for children. Call for reservations.

Executive Chef Timothy Labonte will serve a full Thanksgiving buffet from noon until 6 p.m. Start with a spread of chicken pate, chilled-champagne poached mussels, and clams and salt cod fritters with tahini aioli. Soups and salads include lobster velvet, spiced pumpkin soup or a grilled vegetable salad. Choose from a carving block of slow-roasted turkey, horseradish-crusted prime rib of beef, or walnut cornichon-studded baked ham with apple brandy glaze. Sides include baked spaghetti squash, twice-baked sweet potato or toasted risotto. Finish off the meal with an assortment of petite desserts, assorted pies and cobblers. The cost is $42 per person, or $21 for children 12 and under, with complimentary valet parking. Reservations are required.

Chef Steve Corry is opening the restaurant on Thanksgiving for the first time this year. Dinner will be served from 2 to 8 p.m. and will feature a four-course menu with choices for $75 per person. The menu will include finnan haddie, truffled lobster mac and cheese, organic Scottish salmon and turducken. Sides and supplements will include oysters, traditional New England oyster stuffing, foie gras terrine and green bean “casserole.” Desserts will include cheese plates, pumpkin pie souffle and apple brown betty. Wine pairings and a three-course children’s menu will also be available.

Opens at 4 p.m. Reservations are taken but not necessary.

The restaurant will be open from noon to 4 p.m. and will be serving a menu that includes turkey, Coquilles St. Jacques, prime rib of beef, parmesan-crusted haddock, butternut squash, mashed potatoes, scalloped potatoes, green bean casserole, rice pilaf, shrimp cocktail, Caesar salad and more. There will also be a children’s menu with pizza and mac and cheese. The cost is $36.99 for adults and $12.99 for children under 12. Reservations are suggested.

— Compiled by Meredith Goad

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Friday, December 4, 2009

Improvisation in the kitchen

on the thursday before my thanksgiving, i picked up my turkey and then had a small nervous breakdown which you can read about here. but in the end, despite the issues i had with it, it turned out perfectly and was probably the best tasting, moistest (is that a word?) turkey we've ever had and so totally worth the small fortune that i had to pay for it. and no one even noticed the big spot i had cut out of the skin on the breast, they were so impressed with the sheer size of the bird (more than 10 kilos!) that they didn't even see it.

i learned something interesting about my smeg stove. the turkey, as i said, was more than 10 kilos and although it fit, there wasn't a lot of extra room in there. and i think that after three and a half hours, the warm air oven, which is what i always use, didn't like that. i suspect it didn't have enough ability to circulate the air as it would have liked because the turkey was taking up so much of the space. so my oven went out. i discovered it when i went to take the turkey out and let it rest anyway, but i was pretty concerned (what with sweet potatoes, honey-glazed root veggies and corn pudding to go in) when i saw that the clock had gone dark. at first, i thought it had blown a fuse. the stove is on its own fuse, but i could see that it hadn't blown and the second, smaller oven was still working. it was just the big main oven. but i removed the turkey and left the door open for a few minutes, allowing it to air out. and the clock came blinking back on after about 5 minutes or so, so i could reset it and go on with the cooking of the other things. husband was standing by, ready to run to borrow the neighbors' ovens, but once it came back on, it was fine. but it's not exactly reassuring that such a wonderful oven (with a retail price of 27,000DKK (or more than $5,000) - tho' we got a much better deal on it than that) cut out when the going got tough, especially as it's only just over a year old.

i thought i'd share one of the recipes i improvised, a pumpkin pie with walnut brown sugar topping from the november 2009 issue of bon appetit. since we don't have canned pumpkin here, i baked down a whole pumpkin on wednesday evening, then put the big chunks of flesh in my colander to drain overnight. pumpkin has a lot of water in it and if you don't drain it, your pie won't be the right consistency. the next day, i whizzed it all up in my blender so it was a smooth purée and refrigerated it until it was time to use it. the original recipe called for only 1 cup of pumpkin, but it didn't look like enough, so i used two cups. i also used 4 eggs rather than 2 because mine were small. i think it made it more of a smooth, custard consistency. the original recipe is here, my modifications are as follows:

  • 1/2 cup walnut pieces
  • 1/4 cup (packed) golden brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of fine sea salt
  • 1 12-inch round Pie Crust
  • 1 cup (packed) golden brown sugar
  • 4 eggs
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated fresh nutmeg
  • 1/4 teaspoon ground cloves (i'm not that fond of cloves, so i actually left them out)
  • 2 cups canned pure pumpkin
  • 1 cup heavy whipping cream

How to Make a Pumpkin Earthquake Cake

This is one of the easiest, and most delicious pumpkin recipes around, if I do say so myself. I am quite sure you will agree. Not only does it have a place in my Best Pumpkin Cake rolodex, it’s a crazy easy pumpkin cake recipe.

  • It starts with a yellow box cake mix. While you could certainly go to the trouble of trying to create a scratch cake version of this, I don’t think it’s necessary. I am all about taking a shortcut when it works, and this is a fantastic doctored up cake mix recipe.
  • This Pumpkin Earthquake Cake recipe calls for coconut. I know a lot of you have strong feelings about coconut and would prefer to leave it out. Well, you can. AND not only that you don’t have to worry about subbing in anything for it!
  • I use white chocolate chips in my cake recipe. If you don’t prefer white chocolate, you could use milk, or semi-sweet chocolate chips instead. OR you could use butterscotch, which would be fantastic! You could even add in some nuts if that’s something you would like.
  • If you wanted to get creative you could use a Spice Cake Mix for this Pumpkin Earthquake Cake instead of yellow! If you choose to do this, I would leave out the pumpkin pie spice the recipe calls for.
  • This Pumpkin Earthquake Cake recipe is very forgiving, so feel free to get creative with anything you would like to add in!

  • Just sprinkle some sweetened flaked coconut on the bottom of a 9吉 baking dish.
  • Mix up your cake mix according to my recipe and spread that on the coconut.
  • Melt together butter and cream cheese, and mix in some powdered sugar. Sprinkle with some white chocolate ships and swirl that into the cake batter!

The Pumpkin Earthquake Cake will be set on the outside while, slightly loose on the inside. It’s a pumpkin cake that is AMAZING served warm, but just as good at room temperature!

I can’t get enough of that crackly swirled top on this earthquake cake! It’s just so so pretty!

Now, this Pumpkin Cake is AMAZING on it’s own…it’s a soft, gooey, cream filled cake…

But topped with ice cream and caramel sauce…OMG!!

If you bring this pumpkin cake to a party, make SURE you have the recipe to give out to your friends! AND if you make this Pumpkin Earthquake Cake make sure to post it on Instagram and use the hashtag #cookiesandcups so I can see all your creations!


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