Spiced Pumpkin Icebox Cake
Spiced Pumpkin Icebox Cake is a lacto ovo vegetarian recipe with 10 servings. One serving contains 711 calories, 8g of protein, and 61g of fat. For $1.75 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 164 people have made this recipe and would make it again. A mixture of heavy cream, granulated sugar, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 12 hours and 50 minutes. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, you might also like recipes such as Pumpkin Icebox Cake, Pumpkin Gingersnap Icebox Cake, and No-Cook Pumpkin Chocolate Icebox Cake.
Servings: 10
Preparation duration: 5 minutes
Cooking duration: 765 minutes
Ingredients:
4 tablespoons confectioners' sugar
3 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
3 1/2 cups heavy cream
1 1/2 cups canned pumpkin pie puree
1 package refrigerated 9-inch pie crusts (2 dough rounds)
3 tablespoons unsalted butter, melted
2 cups walnuts
Equipment:
cake form
bowl
oven
baking sheet
hand mixer
cutting board
knife
plastic wrap
frying pan
serrated knife
Cooking instruction summary:
Special equipment: A 9-inch round cake pan 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.
Step by step:
1. Special equipment: A 9-inch round cake pan
2. 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.
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. 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.
11. Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides.
12. 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.
13. When ready to serve, unwrap the plastic wrap, and invert the cake onto a platter.
14. 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.
15. Cut into slices with a serrated knife.
Nutrition Information:
covered percent of daily need
