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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Icebox Cake

12.0

1 ½ cups heavy cream

1 ½ cups powdered sugar (DIVIDED)

8 ounces cream cheese (at room temperature)

1 (15-ounce) can pumpkin

1 tablespoon ground cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon allspice

Pinch ground cloves

1 tablespoon pure vanilla extract

Gingersnaps (see NOTES)

In a large bowl, use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in ½ cup powdered sugar. Beat until soft peaks form. Scrape whipped cream into a separate bowl and set aside.
In the same bowl used to whip the cream, beat the cream cheese until smooth. Slowly blend in remaining 1 cup powdered sugar and beat until smooth. Blend in pumpkin, spices, and vanilla and beat until well combined. Gently fold whipped cream into pumpkin mixture and set aside.
Dollop a bit of the pumpkin mixture into the bottom of a 9- by 13-inch baking dish and spread into a thin layer. Cover with a layer of gingersnaps. Spoon about ⅓ of the remaining pumpkin mixture over the gingersnaps and spread into an even layer. Repeat gingersnap layer and pumpkin layer two more times. Sprinkle with a few crushed gingersnaps, if desired. Cover and refrigerate for 8 hours or overnight.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 20m

Created 92 weeks ago

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