**The Art of Pumpkin Pie Filling**

First things first, you're going to add pumpkin puree and then whisk in one egg. Whisk in some whole milk little by little so it doesn't splash around okay. Now whisk in some maple syrup I want all of that in there finally it's a bit of flour cinnamon ginger and salt and now we can pour this into our pie dish. This is where the magic happens, you have to be careful not to overmix as you will end up with a dense pie filling.

**Baking the Perfect Pumpkin Pie**

Okay so now I'm going to take this to the oven it needs to bake for 50 to 60 minutes and you will see her tomorrow that was Applause. I hope you enjoyed that. The cakes are here they have been baked cooled chilled and now I'm going to remove them from their pans and level them. Layering is all about creating a smooth surface, so make sure to get it right.

**Making Toasted Italian Mering Buttercream**

I get super excited when there's a cake I rarely bake on set so after I do this let's make coffee and eat the scraps absolutely okay we'll call helina too don't worry I'm simple syruping these with my brown sugar simple syrup and then I'm going to get ready to make some toasted Italian mering buttercream. You see this is loud really I think it's soothing okay I am in the middle of making my Italian mering buttercream you guys have seen me make it a million times so I boiled the sugar syrup poured it into the egg whites now I have this beautiful fluffy mering which I am going to torch to give it a nice toasty flavor. Really I think it's soothing.

**Assembling the Cake**

I have four layers of pumpkin cake my toasted mering IBC I have my pastry discs and then this is my favorite part these caramelized pumpkin seeds which I think should come in a bag don't you first things first I'm going to dollop on some buttercream and I'm going to spread an even layer clean up the sides and this just helps me see um the exact size of the cake so I can make sure that I'm laying the pastry disc in the center it's a little warped but it's okay it fits within the boundaries and that makes me very happy. So now I'm going to spread on a thin thin layer of buttercream Okay I lied it's not that thin right now.

**Adding Finishing Touches**

I'm going to dollop on some buttercream and press it in I'm going to try not to disturb them too much they refuse to be buried in buttercream I'm happy so now I'm ready to add another cake layer and now I'm just going to make sure that there's enough buttercream on the sides here just to fill in. Now I can start the process one more time now I'm going to just go around the whole cake and perfect the crumb coat.

**The Final Touches**

Now it's time to ice this cake but I ran out of buttercream truthfully I never really run out of buttercream here at hatak cake studi so we had some toasted marshmallow buttercream in the fridge. It's slightly different it's a different color color and I'm loving it I think this worked out for the better. Okay this looks like a great place to place a pumpkin pie am I wrong.

**Blind Baking and Toaster Mering**

I'm just making a half batch of toasted mering I'm not turning it into buttercream it's just going to be toasted mering that I'm going to top my pumpkin pie with. Just wanted to point out this is the sugar that I used to Blind bake the pie shell and you can see it pretty much hasn't changed color caramelized a touch but you can keep this and just make caramel out of it you don't have to waste it oh my gosh I might need another spatula to help me yeah I don't want it to look piped and perfect and I want it to be like abstract.

**The Final Presentation**

I love cake Thanksgiving I love the way this looks but I hate the cleanup which is pretty much true of everything I do. I'm going to blow some pumpkin pie spice onto the side of the cake and I don't know how this is going to work are we loving this are we liking it. I'm going to do one more messy thing I'm going to add the amazing pumpkin seeds that I haven't stopped eating down around the bottom oh my gosh it's gorgeous okay I don't think I can hold it.

**The Result**

I am praying that you all make this cake for Thanksgiving because you should.

"WEBVTTKind: captionsLanguage: enHappy Thanksgiving everyone welcome back to how to cake it I just made this pumpkin pie layer up cake so let's go back and time and make this whole thing together okay time machine take me back to yesterday okay I'll see you there I can't act like I'm diving in it's too small it's time to make my pumpkin cake now I already have a pumpkin spice cake that I've used to make a pumpkin pie slice this is a different variation I want to try something new so this is the first time I'm going to be using this recipe the first thing you need to do is pour six eggs and three cups of sugar into the bowl of your mixer and then instead of using the paddle attachment which is what I use for most of my cakes we're going to use a whip this is actually similar to my carrot cake recipe so you can see it's light it's yellow you see how it ribbons down I'm going to turn it back on and I'm going to slowly pour in the oil along the side kind of like I pour a sugar syrup into egg whites when I make Italian ring buttercream now I'm going to start to add in the puree pumpkin can you see that so I'm going to turn it back on at a lower speed and add our flour spice mixture now this looks great it smells great now I'm just going to give this a good stir and a scrape down and now I'm going to divide this batter between two 9 in pins now what I I like to do is just gently tap and oh I usually use a straight knife but this will do I like to run a knife back and forth through the batter just to get out any air bubbles I'll put the baking temperature and time below I'm going to make a pumpkin pie I have to close this door cuz I forgot the sound and helina is getting angry in the kitchen I hope this isn't too much I doubled the rest recipe we're about to find out o it is pretty full oh I don't know if I can double the recipe in here there we go oh no it's spilling out are you getting a closeup yeah of the Overflow well thank you for that Eli so while it's mixing I'm going to start to add cubes of cold butter oh yes go do you see it oh I missed so now I don't don't know what to do I take some of this out and I have to start to add H half of this water let's see this comes together I'm going to do this right on the counter now uh I have my dough finally I'm going to cut it into four portions I like to form it into a disc to begin with which will make it easier to roll okay here's the dough I'm going to take it to the fridge to chill come with me D so unwrap each disc I'm going to sprinkle down a little flow roll out a disc the appropriate size the cakes I made are 9 in so I will be using an 8 in round pan to help me size the discs and that way I know they'll fit in the cake so now I'm just going to dock the pie dough meaning prick it with a fork and then brush it with some egg wash now I'm going to work on the pie shell oh boy I'm completely terrified and this is not the perfect pen to be honest this is a good size pen but the sides are too high so I have to be aware of that oh go please please be good to me you've got to try and like force it into the pan first so that it doesn't break along the sides I'm really happy with the way this went so I have to trim this and I'm trying to think of a really cool way to trim it I'm going to lay in these little cutting boards I have and a tar pen I think that's a great height I am going to just stock it on the bottom okay and now I realized I didn't bring my pie weights from home and we don't have any dried beans which is normally what I would use to Blind Vega crust so today I'm going to use sugar we're going to weigh it down with sugar and the reason we weigh it down is the pie crust would just puff up and create Bubbles and we want it to stay flat so we can fill it so now I'm going to take my pie crust my three discs to the oven to bake and you when you see them they're going to look very different so my pie shell is baked she's beautiful I'll take it out I shouldn't do this but you can see lovely and now I'm going to make my pumpkin pie filling to go inside this baked Shell First you're going to add pumpkin puree and then I'm going to whisk in one egg I'm going to whisk in some whole milk I just like to do it little by little so it doesn't Sosh around okay and now I'm going to whisk in some maple syrup I want all of that in there finally it's a bit of flour cinnamon Ginger and salt and now we can pour this into our piea okay so now I'm going to take this to the oven it needs to bake for 50 to 60 minutes and you will see her tomorrow that was Applause I hope you enjoyed that the cakes are here they have been baked cooled chilled and now I'm going to remove them from their pans and level them and layer them I get super excited when there's a cake I rarely bake on set so after I do this Eli let's make coffee and eat the scraps absolutely okay we'll call helina too don't worry I'm simple syruping these with my brown sugar simple syrup and then I'm going to get ready to make some toasted Italian mering buttercream you see this is loud really I think it's soothing okay I am in the middle of making my Italian mering buttercream you guys have seen me make it a million times so I boiled the sugar syrup poured it into the egg whites now I have this beautiful fluffy mering which I am going to torch to give it a nice toasty flavor I really need to Showcase how beautiful this toastiness is oh it's just a thing of beauty okay yeah this is good okay it's time to assemble this cake I have four layers of pumpkin cake my toasted mering IBC I have my pastry discs and then this is my favorite part these caramelized pumpkin seeds which I think should come in a bag don't you first things first I'm going to dollop on some buttercream and I'm going to spread an even layer clean up the sides and this just helps me see um the exact size of the cake so I can make sure that I'm laying the pastry disc in the center it's a little warped but it's okay it fits within the boundaries and that makes me very happy so now I'm going to spread on a thin thin layer of buttercream Okay I lied it's not that thin right now and now I get to add these pumpkins and here's where it gets a little tricky I'm going to dollop on some buttercream and press it in I'm going to try not to disturb them too much they refuse to be buried in buttercream I'm happy so now I'm ready to add another cake layer and now I'm just going to make sure that there's enough buttercream on the sides here just to fill in now I can start the process one more time now I'm going to just go around the whole cake and perfect the crumb coat so now it's time to ice this cake but I ran out of buttercream truthfully I never really run out of buttercream here at hatak cake studi so we had some toasted marshmallow buttercream in the fridge it's slightly different it's a different color color and I'm loving it I think this worked out for the better okay this looks like a great place to place a pumpkin pie am I wrong I'm going to chill this cake so that I can move it to a cake stand my least favorite part we're back and it's noisy again I'm just making a half batch of toasted mering I'm not turning it into buttercream it's just going to be toasted mering that I'm going to top my pumpkin pie with I just wanted to point out this is the sugar that I used to Blind bake the pie shell and you can see it pretty much hasn't changed color caramelized a touch but you can keep this and just make caramel out of it you don't have to waste it oh my gosh I might need another spatula to help me yeah I don't want it to look piped and perfect and I want it to be like abstract I have some pumpkin spice compound chocolate and I'm going to Splatter I'm going to Splash myself oh I love that one see how it went like oh yes I love cake Thanksgiving I love the way this looks but I hate the cleanup which is pretty much true of everything I do I'm going to blow some pumpkin pie spice onto the side of the cake and I don't know how this is going to work are we loving this are we liking it I'm going to do one more messy thing I'm going to add the amazing pumpkin seeds that I haven't stopped eating down around the bottom oh my gosh it's gorgeous okay I don't think I can hold it I am praying that you all make this cake for Thanksgiving because you shouldHappy Thanksgiving everyone welcome back to how to cake it I just made this pumpkin pie layer up cake so let's go back and time and make this whole thing together okay time machine take me back to yesterday okay I'll see you there I can't act like I'm diving in it's too small it's time to make my pumpkin cake now I already have a pumpkin spice cake that I've used to make a pumpkin pie slice this is a different variation I want to try something new so this is the first time I'm going to be using this recipe the first thing you need to do is pour six eggs and three cups of sugar into the bowl of your mixer and then instead of using the paddle attachment which is what I use for most of my cakes we're going to use a whip this is actually similar to my carrot cake recipe so you can see it's light it's yellow you see how it ribbons down I'm going to turn it back on and I'm going to slowly pour in the oil along the side kind of like I pour a sugar syrup into egg whites when I make Italian ring buttercream now I'm going to start to add in the puree pumpkin can you see that so I'm going to turn it back on at a lower speed and add our flour spice mixture now this looks great it smells great now I'm just going to give this a good stir and a scrape down and now I'm going to divide this batter between two 9 in pins now what I I like to do is just gently tap and oh I usually use a straight knife but this will do I like to run a knife back and forth through the batter just to get out any air bubbles I'll put the baking temperature and time below I'm going to make a pumpkin pie I have to close this door cuz I forgot the sound and helina is getting angry in the kitchen I hope this isn't too much I doubled the rest recipe we're about to find out o it is pretty full oh I don't know if I can double the recipe in here there we go oh no it's spilling out are you getting a closeup yeah of the Overflow well thank you for that Eli so while it's mixing I'm going to start to add cubes of cold butter oh yes go do you see it oh I missed so now I don't don't know what to do I take some of this out and I have to start to add H half of this water let's see this comes together I'm going to do this right on the counter now uh I have my dough finally I'm going to cut it into four portions I like to form it into a disc to begin with which will make it easier to roll okay here's the dough I'm going to take it to the fridge to chill come with me D so unwrap each disc I'm going to sprinkle down a little flow roll out a disc the appropriate size the cakes I made are 9 in so I will be using an 8 in round pan to help me size the discs and that way I know they'll fit in the cake so now I'm just going to dock the pie dough meaning prick it with a fork and then brush it with some egg wash now I'm going to work on the pie shell oh boy I'm completely terrified and this is not the perfect pen to be honest this is a good size pen but the sides are too high so I have to be aware of that oh go please please be good to me you've got to try and like force it into the pan first so that it doesn't break along the sides I'm really happy with the way this went so I have to trim this and I'm trying to think of a really cool way to trim it I'm going to lay in these little cutting boards I have and a tar pen I think that's a great height I am going to just stock it on the bottom okay and now I realized I didn't bring my pie weights from home and we don't have any dried beans which is normally what I would use to Blind Vega crust so today I'm going to use sugar we're going to weigh it down with sugar and the reason we weigh it down is the pie crust would just puff up and create Bubbles and we want it to stay flat so we can fill it so now I'm going to take my pie crust my three discs to the oven to bake and you when you see them they're going to look very different so my pie shell is baked she's beautiful I'll take it out I shouldn't do this but you can see lovely and now I'm going to make my pumpkin pie filling to go inside this baked Shell First you're going to add pumpkin puree and then I'm going to whisk in one egg I'm going to whisk in some whole milk I just like to do it little by little so it doesn't Sosh around okay and now I'm going to whisk in some maple syrup I want all of that in there finally it's a bit of flour cinnamon Ginger and salt and now we can pour this into our piea okay so now I'm going to take this to the oven it needs to bake for 50 to 60 minutes and you will see her tomorrow that was Applause I hope you enjoyed that the cakes are here they have been baked cooled chilled and now I'm going to remove them from their pans and level them and layer them I get super excited when there's a cake I rarely bake on set so after I do this Eli let's make coffee and eat the scraps absolutely okay we'll call helina too don't worry I'm simple syruping these with my brown sugar simple syrup and then I'm going to get ready to make some toasted Italian mering buttercream you see this is loud really I think it's soothing okay I am in the middle of making my Italian mering buttercream you guys have seen me make it a million times so I boiled the sugar syrup poured it into the egg whites now I have this beautiful fluffy mering which I am going to torch to give it a nice toasty flavor I really need to Showcase how beautiful this toastiness is oh it's just a thing of beauty okay yeah this is good okay it's time to assemble this cake I have four layers of pumpkin cake my toasted mering IBC I have my pastry discs and then this is my favorite part these caramelized pumpkin seeds which I think should come in a bag don't you first things first I'm going to dollop on some buttercream and I'm going to spread an even layer clean up the sides and this just helps me see um the exact size of the cake so I can make sure that I'm laying the pastry disc in the center it's a little warped but it's okay it fits within the boundaries and that makes me very happy so now I'm going to spread on a thin thin layer of buttercream Okay I lied it's not that thin right now and now I get to add these pumpkins and here's where it gets a little tricky I'm going to dollop on some buttercream and press it in I'm going to try not to disturb them too much they refuse to be buried in buttercream I'm happy so now I'm ready to add another cake layer and now I'm just going to make sure that there's enough buttercream on the sides here just to fill in now I can start the process one more time now I'm going to just go around the whole cake and perfect the crumb coat so now it's time to ice this cake but I ran out of buttercream truthfully I never really run out of buttercream here at hatak cake studi so we had some toasted marshmallow buttercream in the fridge it's slightly different it's a different color color and I'm loving it I think this worked out for the better okay this looks like a great place to place a pumpkin pie am I wrong I'm going to chill this cake so that I can move it to a cake stand my least favorite part we're back and it's noisy again I'm just making a half batch of toasted mering I'm not turning it into buttercream it's just going to be toasted mering that I'm going to top my pumpkin pie with I just wanted to point out this is the sugar that I used to Blind bake the pie shell and you can see it pretty much hasn't changed color caramelized a touch but you can keep this and just make caramel out of it you don't have to waste it oh my gosh I might need another spatula to help me yeah I don't want it to look piped and perfect and I want it to be like abstract I have some pumpkin spice compound chocolate and I'm going to Splatter I'm going to Splash myself oh I love that one see how it went like oh yes I love cake Thanksgiving I love the way this looks but I hate the cleanup which is pretty much true of everything I do I'm going to blow some pumpkin pie spice onto the side of the cake and I don't know how this is going to work are we loving this are we liking it I'm going to do one more messy thing I'm going to add the amazing pumpkin seeds that I haven't stopped eating down around the bottom oh my gosh it's gorgeous okay I don't think I can hold it I am praying that you all make this cake for Thanksgiving because you should\n"