Tiffany Haney
Pumpkin pie is a popular dessert, especially during the holiday season. While it is traditionally made in a pie pan, some people may not have one available or may prefer the convenience of using a cake pan. Using an eight- or nine-inch cake pan can be an easy substitute for a pie pan when baking a pumpkin pie, as it has a similar shape and volume. Parchment paper can be used to line the cake pan, making it easier to remove the pie after baking and resulting in a more impressive-looking pie. Additionally, a cake pan can be used to create a pumpkin pie cake, which is a twist on the traditional pumpkin pie recipe.
| Characteristics | Values |
|---|---|
| Can you make pumpkin pie in a cake pan? | Yes |
| Ideal cake pan size | 8- or 9-inch |
| Lining | Parchment paper |
| Filling | Pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla, salt |
| Crust | Pie crust, muffin, tart dough, graham cracker |
| Baking time | 50 minutes to 1 hour |
| Benefits | Easier slicing, easier clean-up, better filling-to-crust ratio, faster and more even cooking |
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What You'll Learn
Pumpkin pie in a cake pan vs. a pie dish
Pumpkin pie is a traditional dessert, often enjoyed during the holidays. While it is typically made in a pie dish, some people may prefer to bake it in a cake pan. So, what are the advantages of using a cake pan over a traditional pie dish?
For one, it can be a great substitute if you don't have a deep-dish pie plate or simply want to showcase your pie on a pedestal plate or platter instead of in a pie plate. An eight- or nine-inch cake pan has the same shape and volume as a pie pan, making it an easy alternative. Using a parchment-lined cake pan can also make slicing the pie much easier, as you can pull the entire pie out of the pan and then cut it, avoiding the dreaded broken crust when trying to get that first slice out. The parchment paper also makes clean-up a breeze, as there's no need for the usual scrub and soak routine required with a pie dish.
Additionally, baking a pumpkin pie in a cake pan can help you achieve a better filling-to-crust ratio. This is great news for those who love a generous serving of buttery, flaky crust with every bite of the sweet and flavorful filling.
However, there are also some considerations to keep in mind when using a cake pan. For example, you may need to adjust the recipe to ensure you don't have too much filling, as noted by a user who tried making pumpkin pie in a tart pan, which has a similar depth to a cake pan.
Furthermore, while a cake pan can work well for a standard pumpkin pie, it may not be the best choice if you're looking to create a pie with a traditional flaky crust. In this case, a pie dish or a tart pan might be a better option.
In conclusion, baking a pumpkin pie in a cake pan can be a great alternative to using a traditional pie dish. It offers advantages in terms of slicing, cleanup, and achieving the desired filling-to-crust ratio. However, it may require some adjustments to the recipe, and it might not be the best choice for pies with flaky crusts. Ultimately, the choice between a cake pan and a pie dish depends on personal preferences and the specific requirements of your pumpkin pie recipe.
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Lining the cake pan with parchment paper
Lining a cake pan with parchment paper is a great way to ensure your baked goods don't stick and that they release perfectly from the pan. This method is especially useful when making pumpkin pie in a cake pan. Here is a detailed guide to lining a cake pan with parchment paper:
Preparing the Parchment Paper:
First, cut a piece of parchment paper that is slightly longer than the base of your cake pan, allowing for some excess to hang over the sides. This excess will serve as handles to help you lift the pie out of the pan later. You can also fold a sheet of parchment paper into a long, pointy triangle and then snip off the end to create a near-perfect circle that fits snugly into the bottom of your pan.
Greasing the Pan:
Before placing the parchment paper, some sources suggest greasing the cake pan with butter or oil spray. This helps the parchment adhere and hold in place. You can also grease the parchment paper itself, although this step may not be necessary if using butter or oil.
Lining the Pan:
Place the parchment paper in the bottom of the pan, allowing the excess to hang over two opposing sides. You can use binder clips to hold the overhanging parchment down so it doesn't blow up and interfere with your cake or pie.
Filling and Baking:
Now your cake pan is lined and ready for your pumpkin pie filling! After adding your pie crust and blind-baking it, simply pour in your pumpkin pie filling and bake according to your recipe's instructions.
By lining your cake pan with parchment paper, you'll be able to easily remove your pumpkin pie after baking and clean-up will be a breeze!
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Pumpkin pie cake recipe
Pumpkin pie cake is a great alternative to traditional pumpkin pie, with all the same flavours but a cake-like texture. It is a perfect dessert for Thanksgiving and is sure to be a crowd-pleaser.
Ingredients
For this recipe, you will need:
- Pumpkin
- Evaporated milk
- Sugar
- Eggs
- Salt
- Cinnamon
- Pumpkin pie spice
- Cake mix
- Butter
- Pecans
- Whipped cream or vanilla ice cream (optional)
Method
Firstly, preheat your oven to 350°F. Grease a 9x13-inch pan with butter or olive oil spray. In a bowl, mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon, and pumpkin pie spice. Pour this mixture into the pan. Next, sprinkle the dry cake mix over the pumpkin mixture. For a crunchy texture, you can add pecans to the mix. Finally, bake for 55-75 minutes. The cake is ready when the centre is set but still a little jiggly. Allow to cool for at least 20 minutes before serving.
Tips
For an even easier removal and clean-up process, you can line your cake pan with parchment paper. This will also make it easier to get that perfect first slice!
Variations
This recipe can be adapted to include other ingredients, such as coconut and almonds, or to adjust the sweetness to your taste with additional sugar or stevia. You can also try making mini pumpkin pie cakes using a muffin pan.
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Pumpkin pie in a tart pan
Pumpkin pie is a popular dessert, especially during the holiday season. While it is traditionally made in a pie pan, you can also bake it in a cake pan or a tart pan.
Using a tart pan to bake a pumpkin pie is a great alternative to a traditional pie pan. A tart pan, especially one with a removable bottom, can bake a pie that looks almost exactly like one baked in a metal pie pan. The fluted sides of the tart pan also create a prettier crust.
To make a pumpkin pie in a tart pan, you can follow a similar process as you would for a pie pan. First, prepare your dough and form it into a disk. Wrap it in plastic and place it in the fridge for at least 30 minutes. Then, roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut the dough into circles slightly larger than your tart tins and gently form it into the tins. Place the tins back in the fridge to chill for at least 30 minutes while you make the filling.
For the filling, combine pure pumpkin (not pre-mixed pumpkin pie filling) with brown sugar in a medium-sized bowl until smooth. Then, stir in the remaining ingredients, such as eggs, evaporated milk, vanilla, cinnamon, and salt. Mix well until everything is combined. If you have the time, it is recommended to chill the filling in the fridge for 2-3 hours before baking, although this step is not mandatory.
Once your filling is ready, remove the tart shells from the fridge and preheat your oven to 350°F. Pour the filling into the shells, leaving a little space at the top for the pie to puff up slightly. Bake the tarts for 30-35 minutes at 325°F. The pies are ready when they are slightly puffed on top and the filling appears set, with only a slight jiggle.
You can top your pumpkin pie tarts with a dollop of fresh whipped cream and a sprinkle of cinnamon or other fall-themed decorations. This recipe yields enough filling for about 24 mini tarts, but you can also double the recipe to make more tarts or a larger pie.
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Pumpkin pie in other types of pans
Pumpkin pie is a popular dessert, especially during the holiday season. While it is traditionally made in a pie pan, it can also be baked in other types of pans. Here are some alternatives to a pie pan for baking pumpkin pie:
Cake Pan
An 8-inch or 9-inch cake pan can be used as a substitute for a pie pan when baking a pumpkin pie. The shape and volume of a cake pan are similar to those of a pie pan. It is recommended to line the bottom of the cake pan with parchment paper before adding the pie crust and blind-baking to make it easier to remove the pie after baking. This method can also make clean-up easier and improve the filling-to-crust ratio.
Tart Pan
A tart pan, especially one with a removable bottom, can be used to bake a pumpkin pie. The shallow depth of a tart pan allows for faster and more even cooking, resulting in a reduced chance of a cracked top. The fluted sides of a tart pan also create a prettier crust. However, a traditional pie recipe may result in excess filling, so adjustments may be necessary.
Sheet Pan
A sheet pan can be used to make a slab pie, which is a pie baked in a rimmed baking sheet. This option is great for serving a crowd, as it results in a larger pie that can be cut into even squares. Baking a pumpkin pie in a sheet pan also makes it creamier than a traditional pumpkin pie.
Muffin Pan
Mini pumpkin pies can be made using a muffin pan. Simply cut the pie crust into rounds, press them into the muffin pan, fill, and bake.
Springform Pan
A springform pan can be used to bake a pumpkin pie and makes for a pretty presentation.
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Frequently asked questions
Yes, you can. An eight- or nine-inch cake pan is an easy substitute for a pie pan as it has the same shape and volume. Line the bottom with a piece of parchment paper before adding the pie crust and blind-baking to make it easier to remove after baking.
Using a cake pan makes it easier to remove the pie from the pan and then cut it. It also makes clean-up easier.
You can use a tart pan, a springform pan, a sheet pan, or a muffin pan.
It is not recommended to use an unlined, greased pie dish as it can be difficult to remove the pie and clean the dish afterward.
Yes, be sure to line the cake pan with parchment paper to make removal and clean-up easier. You may also need to adjust the recipe or baking time slightly, as the cake pan may result in a different filling-to-crust ratio.
