SPICED PUMPKIN ICEBOX CAKE
For your Thanksgiving get-together, make this chilled twist on a favorite holiday pie a day in advance, so you can focus on other dishes. Or enjoy it in summer for a cool treat with autumn spices and flavors.
Provided by Food Network Kitchen
Categories dessert
Time 12h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position 2 racks in the center of the oven, and preheat to 400 degrees F. Stir together the granulated sugar and 1 teaspoon of the cinnamon in a small bowl.
- Let the dough rounds soften at room temperature for 10 to 15 minutes, then unroll onto 2 baking sheets. Brush both sides of the dough rounds with the melted butter, and sprinkle the tops with the cinnamon sugar.
- Bake the dough rounds, rotating the baking sheets halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.
- While the dough bakes, spread the walnuts out on another baking sheet, and bake until toasted, about 8 minutes. Let cool, then finely chop.
- 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.
- Put 1 of the baked dough rounds on 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. Reserve the scraps in a bowl. Repeat with the remaining dough round. Crumble the scraps into bite-sized pieces.
- Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin mixture on the bottom of the pan, followed by 1 of the baked dough rounds. Top with half the remaining pumpkin mixture, then the crumbled dough scraps. Finish with the remaining pumpkin mixture and dough round. Cover tightly with plastic wrap, and refrigerate for 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 walnuts into the sides of the cake. 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. Cut into slices with a serrated knife.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
PUMPKIN ICEBOX CAKE
This tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and spice are very nice. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes., In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold., Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 274 calories, Fat 12g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 244mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN ICEBOX PIE
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Make crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.
- Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
- Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 386 g, Fat 22 g, Fiber 3 g, Protein 6 g
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- In a large mixing bowl, beat cream, 1/2 cup powdered sugar, the vanilla and nutmeg with an electric mixer on medium speed until stiff peaks form. Fold in pumpkin and remaining 1/2 cup powdered sugar. Transfer mixture to a disposable piping bag or resealable plastic bag. Cut off the tip or corner of bag to pipe.
- Spread a thin layer (about 1/2 teaspoon) of dulce de leche on each gingersnap cookie, then pipe about 2 teaspoons cream mixture on top. Stack cookies together to make 4 stacks of 10 cookies. Lay the first cookie stack on its side at the end of an oval or rectangular platter (pipe a bit of cream under it to hold it in place). Lay the other stacks next to the first one, so they touch (imagine tin cans lying next to each other on their sides). Freeze 20 minutes.
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