No Bake Pumpkin Icebox Cake
From another list, from Dawn Lavelle
Servings: 12 servings
Ingredients
2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
14 oz pumpkin puree
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
18 graham cracker rectangles
Instructions
Line an 8" square baking pan or casserole dish with parchment paper, leaving
an overhang. Set aside. In a large bowl with a handheld mixer, or the bowl
of a stand mixer fitted with the whisk attachment, beat the heavy cream on
high speed until soft peaks form. Add the powdered sugar and vanilla extract
and beat again on high speed until stiff peaks form. Fold in the pumpkin
puree, cinnamon, nutmeg, cloves, and ginger with a spatula until everything
is incorporated. Spread a very thin layer on the bottom of the baking pan,
on top of the parchment. Place a layer of graham crackers on the bottom of
the pan, and then layer with about 1/4 of the pumpkin mixture. Repeat this 3
more times. You will wind up with 4 layers of graham crackers and 4 layers
of pumpkin. Refrigerate cake at least 4 hours, or overnight. You may also
freeze, at least 4 hours. Slice and serve with a dollop of whipped cream, if
desired. Store leftovers in the refrigerator, covered, up to 4 days.
Source: Fresh April Flours
From another list, from Dawn Lavelle
Servings: 12 servings
Ingredients
2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
14 oz pumpkin puree
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
18 graham cracker rectangles
Instructions
Line an 8" square baking pan or casserole dish with parchment paper, leaving
an overhang. Set aside. In a large bowl with a handheld mixer, or the bowl
of a stand mixer fitted with the whisk attachment, beat the heavy cream on
high speed until soft peaks form. Add the powdered sugar and vanilla extract
and beat again on high speed until stiff peaks form. Fold in the pumpkin
puree, cinnamon, nutmeg, cloves, and ginger with a spatula until everything
is incorporated. Spread a very thin layer on the bottom of the baking pan,
on top of the parchment. Place a layer of graham crackers on the bottom of
the pan, and then layer with about 1/4 of the pumpkin mixture. Repeat this 3
more times. You will wind up with 4 layers of graham crackers and 4 layers
of pumpkin. Refrigerate cake at least 4 hours, or overnight. You may also
freeze, at least 4 hours. Slice and serve with a dollop of whipped cream, if
desired. Store leftovers in the refrigerator, covered, up to 4 days.
Source: Fresh April Flours
