Pumpkin Pie Cake

• Produce

  • 1 tsp Ginger
  • 1 cup Pumpkin
  • 1 (15 ounce can Pumpkin puree

• Refrigerated

  • 2 Egg whites, large
  • 4 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Allspice
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 8 cups Powdered sugar
  • 1 tsp Salt
  • 1 cup Sugar
  • 5 tsp Vanilla
  • 1 1/2 cups White sugar

• Oils & Vinegars

  • 1/2 cup Coconut oil
  • 1/4 cup Vegetable oil

• Snacks

  • 1 cup Graham cracker crumbs

• Drinks

  • 2 tsp Espresso, Instant

• Dairy

  • 2 1/4 cups Butter
  • 1/4 cup Yogurt, Plain

• Liquids

  • 1/4 cup Water

• Other

  • pinch one ground cloves (optional

Found on preppykitchen.com

Ingredients

• 4 large eggs
• 1 1/2 cups white sugar
• 1/4 cup vegetable oil
• 1/4 cup plain yogurt
• 1/2 cup coconut oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• pinch one ground cloves (optional)
• 1 teaspoon vanilla
• 2 cups Butter (softened)
• 1 cup Pureed Pumpkin
• 8 cups Powdered Sugar
• 4 teaspoon Vanilla
• 2 teaspoon Cinnamon
• 2 teaspoon Instant Espresso
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon of Allspice
• 1/2 teaspoon of Ginger
• 2 large egg whites
• 1/6 cup water
• 3/4 cup sugar
• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
• 1/4 cup sugar

Directions

• Preheat oven to 350°F.
• Butter and flour four six inch cake pans. (I always wrap min in cake strips)
• In a mixing bowl, beat together the eggs, sugar, oils, yogurt, vanilla and pumpkin.
• Sift together the flour, baking powder, salt, baking soda, salt and spices; add to wet ingredients and mix thoroughly.
• Spread into prepared pans.
• Bake for approximately 25 minutes or until centers firm up.
• Cream the butter and pumpkin puree.
• Add in the sugar and spices.
• Mix well and scrape down side of bowl.
• Add vanilla and mix well.
• Beat the egg whites and 1/4 cup of the sugar until soft peaks form.
• at the same time heat the remaining sugar and water on medium-high until candy thermometer reads 240f (I took my sugar a but further till it was amore golden hue, this will give you a richer flavor and stiffer meringue but it can go wrong easily so beware :))
• drizzle the sugar into the running mixer and bear for a few minutes.
• Transfer to a piping bag fitted with an 808 tip.
• Mix the crumbs, sugar and melted butter.
• Roll out between two sheets of parchment paper.
• Transfer to oven and bake at 250f for about 7 minutes.
• Crush your newly made crust and smash it on the lower part of your cake.