Spiced Pumpkin Icebox Cake
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
61
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Granulated Sugar1.25 tsps
Ground Cinnamon3 tbsps
Unsalted Butter (melted)2 cups
Walnut3.5 cups
Heavy Cream4 tbsps
Sugar (confectioners')Directions:
1
Special equipment: A 9-inch round cake pan Position 2 racks in the center of the oven, and preheat to 400 degrees F
2
Stir together the granulated sugar and 1 teaspoon of the cinnamon in a small bowl
3
Let the dough rounds soften at room temperature for 10 to 15 minutes, then unroll onto 2 baking sheets
4
Brush both sides of the dough rounds with the melted butter, and sprinkle the tops with the cinnamon sugar
5
Bake the dough rounds, rotating the baking sheets halfway through, until they are light golden brown and crunchy, about 15 minutes
6
Let cool completely on the baking sheets
7
While the dough bakes, spread the walnuts out on another baking sheet, and bake until toasted, about 8 minutes
8
Let cool, then finely chop
9
Meanwhile, beat 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons of the confectioners' sugar with an electric mixer in a large bowl until stiff peaks form, about 5 minutes
10
Put 1 of the baked dough rounds on a cutting board, and center a 9-inch round cake pan on top of it
11
Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle
12
Reserve the scraps in a bowl
13
Repeat with the remaining dough round
14
Crumble the scraps into bite-sized pieces
15
Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides
16
Spread a third of the pumpkin mixture on the bottom of the pan, followed by 1 of the baked dough rounds
17
Top with half the remaining pumpkin mixture, then the crumbled dough scraps
18
Finish with the remaining pumpkin mixture and dough round
19
Cover tightly with plastic wrap, and refrigerate for 12 hours or overnight
20
When ready to serve, unwrap the plastic wrap, and invert the cake onto a platter
21
Remove the cake pan and plastic wrap
22
Press the chopped walnuts into the sides of the cake
23
Beat the remaining 1/2 cup heavy cream, 1 tablespoon confectioners' sugar and 1/4 teaspoon cinnamon together until soft peaks form; slather the mixture on top of the cake
24
Cut into slices with a serrated knife
25
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