Sunday, January 27, 2013

Pumpkin Icebox Cake

I've got a backlog of posts that you're about to get. This dessert was obviously made back in the Fall. I know, ages ago! But who says you can't enjoy pumpkin outside of the Fall season?

Pumpkin Icebox Cake

4 Graham cracker sheets
2 tbsp butter, melted
1 1/4 c heavy whipping cream
1/2 c sugar
1/2 c pumpkin purée
1/2 c cream cheese
1 tsp vanilla extract

Crush the graham crackers and mix with the melted butter. Split the mixture among 6 cupcake molds, pressing it to the bottom of the cupcake pan. Bake at 350 degrees F for about 15 mins. When the graham cracker crust is done baking, set aside to cool.
Whip the cream, sugar, pumpkin, cream cheese, and vanilla together. Pour the filling into each of the cupcake molds. Freeze for about an hr or overnight. When ready to eat, just run a knife around the outside of the cake to loosen it out.

*Note, this recipe is lighter on the pumpkin flavor than I would like. I didn't have anymore puree sitting in the fridge though! So feel free to adjust to your liking.

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