:: Pumpkin Ice Box Cake ::
I love traditional pumpkin pie… but I also really like variations of it to indulge in on Thanksgiving Day! Just like me.. my kids all adore foods made with pumpkin, so I decided to whip up this ice box version and try it out on them! {I seriously had a hard time photographing the cake… as they were attempting to dive right in!}
Although the recipe may look daunting, with day before preparations, I promise you it isn’t hard! In fact, many of you probably prefer make-ahead recipes… am I right? If you are trying to spread out your cooking/baking… this may be the dessert for you! You can easily prepare this the day before and then piece it all together just prior to serving.
What I like most about this lightly sweetened pumpkin cake is that it isn’t heavy. After eating loads and loads of appetizers, the full Thanksgiving meal, and indulging in drinks… who wants a heavy dessert?! Not me! Something light, yet boasting with flavor, is what I crave!
You can certainly skip a step and serve this cake without the homemade whipped cream {because it is simply lovely}…. but why would you want to do that?!! Trust me… take a few minutes and whip up some fresh vanilla whipped cream to top this cake and your guests will be in heaven!
Piled high… the vanilla whipped cream adds a touch of sweetness that pairs perfectly with the light, airy pumpkin mixture. With each bite, you can taste the hint of cinnamon and sugar sprinkled on the layers of crispy baked pie crusts. The toasted pecans add a subtle earthiness that contrasts the lightness of the rest of the dish… splendidly accentuating the overall divine taste!
I hope that you decide to add this simple dessert recipe to your menu this Thanksgiving, and enjoy every delicious bite as much as my family did!
{Happy Thanksgiving, to you all! Nicole and I are both incredibly grateful for our supportive, hard working husbands, our patient and loving children, our loyal readers {both family and friends}, and for those of you stopping by and checking out our blog! Wishing you the most delightful holiday spent with those you love and cherish most!}
Pumpkin Ice Box Cake
Ingredients
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
- 1 package refrigerated 9-inch pie crusts {2 dough rounds}
- 2 cups pecans chopped
- 3 1/2 cups heavy whipping cream {divided}
- 1 can {15 oz.} pure pumpkin purée
- 5 tablespoons confectioners' sugar {divided}
- 1 teaspoon vanilla extract
Instructions
- Position 2 racks in the center of the oven and preheat to 400 degrees F.
- Let the dough rounds soften at room temperature for 10 to 15 minutes. Unroll the dough rounds onto 2 separate baking sheets.
- Stir together the granulated sugar and cinnamon in a small bowl.
- Brush both sides of the dough rounds with the melted butter.
- Sprinkle the tops with the cinnamon-sugar mixture.
- Bake the dough rounds {rotating the baking sheets once, halfway through}, until they are light golden brown and slightly crunchy, about 12-14 minutes. Let cool completely on the baking sheets.
- While the pie dough bakes, spread the pecans out on another baking sheet. Bake until toasted {in the 400 degree F. oven}, about 5-7 minutes. Allow to cool completely, and finely chop. Set aside {in an airtight container until tomorrow}.
- Meanwhile, combine 3 cups of the heavy whipping cream, the pumpkin purée, and 3 tablespoons confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form, about 5-7 minutes.
- Put 1 of the baked dough rounds onto a cutting board and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Repeat with the remaining baked dough round.
- Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread one half of the pumpkin cream on the bottom of the pan followed by 1 of the baked dough rounds. Top with the other half of the pumpkin cream mixture. Finish with the remaining baked dough round. Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
- When ready to serve, unwrap the plastic wrap and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped pecans {set aside from yesterday} onto the sides of the cake.
- Beat the remaining 2 tablespoons confectioners' sugar, 1/2 cup heavy whipping cream, and vanilla extract together until soft peaks form.
- Top the cake with the freshly made whipped cream. Cut into slices with a serrated knife and serve!
- Refrigerate leftovers and eat within 2 days.
- Enjoy!
Notes
Cook time = approximately 15 min.
Recipe adapted from the Cooking Channel : https://www.cookingchanneltv.com/recipes/pumpkin-pie-icebox-cake.html
:: Behind the Scenes ::
