Pumpkin Pie Icebox Cake

  • roughly 40 square graham crackers (20 if you have the long rectangular ones)
  • 2½ cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 (14oz) can pumpkin puree (about 2 cups)
  1. In a large bowl, beat cream with an electric mixer on high until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
  2. Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low just until incorporated.
  3. Place one single layer of graham crackers into the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag to do this — it goes quickly and is easier to spread!).
  4. Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
  5. Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.

Source : allrecipes.com

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