Ginger Snap Pumpkin Icebox Cake Recipe
This Gingersnap Pumpkin Icebox Cake is a welcome addition to any holiday dessert table. A great make ahead option for entertaining!
Servings: 12
Ingredients
- Makes 8-10 servings
- 72 Ginger Snap cookies I used Nabisco
- 8 ounces canned pumpkin puree I used Libby's. Not pumpkin pie filling!
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 1/2 cups heavy cream divided
- 1 cup confectioners' sugar divided
- 2 tablespoons mascarpone cheese
Instructions
- In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.
- In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners' sugar and the mascarpone cheese with a hand mixer until stiff peaks form. Do not over beat.
- Begin to fold in 1/2 cup of the whipped cream to the pumpkin mixture until combined. Continue to fold in the remaining whipped cream to the pumpkin mixture 1 cup at a time until all the cream is combined thoroughly.
- On a large cake plate, place nine ginger snaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching.
- Spread a layer of the pumpkin cream over the cookies evenly. Repeat layers of the cookies,
- the cream and cookies until you reach 6 cookie layers.
- Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
- Before serving, whip the remaining cream and sugar until soft peaks form. Spread the whipped cream over the top of the cake and serve immediately.
Nutrition
Serving: 0g | Calories: 471kcal | Carbohydrates: 45g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 239mg | Potassium: 236mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3995IU | Vitamin C: 1.2mg | Calcium: 86mg | Iron: 3mg