Sometimes life presents you with challenges. Like when you’re known as the girl that bundts things and you’re asked to bring a pumpkin pie to thanksgiving dinner. I mean, did you really think you were going to get a standard pumpkin pie, Shauna? Of course not. You were going to get a bundt and you should have realized that from the get-go. And if you’re thinking “but can you actually bundt a pie?”, let me tell you loud and proud (in a whisper because you don’t want to declare to the world you’re a bundt nerd), you can. You absolutely can. In fact, the hole in the middle of the dang pan works in your favor. It sets the perfect pie filling NOT TO MENTION that the ugly cracks you sometimes get in the custard of your typical pumpkin pie are bypassed here. People will be so impressed with your bundt pumpkin pie that they won’t even notice you used store-bought pie dough. And if they do notice and do give you a hard time, just don’t give them a slice and teach them a thanksgiving lesson they won’t soon forget. No one is above using store-bought crust from time to time especially at the holidays.
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Pumpkin Pie Bundt Cake Ingredients
- 2 packages of refrigerated pie crusts (for a total of 4 crusts), I used Pillsbury
- 2 2/3 cups of pumpkin puree
- 1 egg
- 5 egg yolks
- 3/4 cup of white sugar
- 3/4 cup of light brown sugar
- 3 tablespoons of all-purpose flour
- 1 teaspoon of salt
Instructions
Step 1
Set your pie crusts on the counter to come to room temperature a bit so they are easier to roll out. Give yourself a pat on the back for using refrigerated pie crusts. It’s ok.
Step 2
Preheat your oven to 350° and prep your pan with Bundt Gunk (under Pan Prep above) or grease with butter.
Step 3
Whisk all of the remaining ingredients in a bowl until smooth.
Step 4
Roll out your first pie crust so it’s about ¼” thick. Cut a hole near the center of the crust. Line up the hole in your pie crust with the inner funnel of your bundt pan and line the inside of your bundt pan with the dough. This first pie crust is not going to completely line the inside of your pan. For now, just focus on lining the outer sides of your pan with the crust. If this step goes terribly, do not be afraid. Refrigerated pie dough is pretty forgiving as is your bundt pan. You can ABSOLUTELY piece together dough jigsaw-puzzle style. It doesn’t matter if it looks like it’s a mess from the inside. I promise. Just make sure it’s thick (like at least a ¼ inch) or the pie filling will bleed through, and honestly, even that isn’t the end of the world. Go around the bundt pan firmly pressing the dough to the sides of the pan, this will help the finished bundt look like a consistent piece of dough. Always err on the side of thicker dough.
Step 5
Roll out your second pie crust so it’s also about ¼” thick. Cut a circle in the middle of your pie crust and line this circle up with the funnel in your bundt pan. Place it in your bundt pan and this time focus on making sure the inner funnel is completely lined with dough. Again, don’t be afraid to Frankenstein your dough if this step doesn’t go easy for you. Working with dough takes practice. Again, always err on the side of thicker dough. If you have overlap on the bottom of your pan, that’s ok. The bundt pan is your friend. Trust it.
Step 6
Fill your dough-lined bundt pan with your pumpkin filling. You want about a ½ inch of excess dough going up the sides that’s not touching filling, so you may not end up using all of your filling (I use all of my filling with my 12 cup bundt pan).
Step 7
Take your third pie crust and without rolling it out (you want it thick) cut a hole in the middle the same size as the top of the funnel in your bundt pan. Place it on top of your pumpkin pie filling. Fold down the excess pie dough over the bottom layer to reinforce the bottom seam.
Step 8
With a knife, cut 8 or so slits in the pie crust. The pumpkin pie filling has a lot of moisture, and you need to give it an escape route.
Step 9
Bake for about an hour and twenty minutes. At the halfway point, reinforce the slits you cut in the dough. The last thing you want is a watery-messy filling. It’s done when the crust is golden brown. The filling needs an hour and twenty minutes to fully cook/set, but if your crust is getting to goldeny, you can use aluminum foil to cover it. As the bundt bakes, the bottom of the bundt may end up pulling away from the sides. Don’t worry about this, it will all settle nicely.
Step 10
Remove from the oven and let the bundt come to room temperature. I tend to wait for about two hours to let the filling cool down and firm up a bit.
Step 11
Invert the bundt on to your serving dish, and let it sit again to fully cool.
Step 12
Be proud of yourself. Honestly, working with pie dough is the worst. Even refrigerated. But this bundt is worth it.
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