Pumpkin Spice Icebox Cake
Pumpkin Spice Icebox Cake PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

News flash: There are ways to get your pumpkin fix other than pie. Take this impressive-looking pumpkin spice icebox cake. You get all the pumpkin goodness you crave (layers of it, actually) and you don't even need to turn on the oven.

RELATED: Pumpkin Pie with Cinnamon-Roll Crust

Makes 8 to 10 servings
Start to Finish: 12 hours (includes overnight chilling time)

Ingredients

4 cups heavy cream

1⅓ cups confectioners' sugar

1½ teaspoons pure vanilla extract

One 14-ounce can pumpkin

1 tablespoon pumpkin pie spice

96 thin gingersnap cookies (from 2 to 3 boxes) 

Directions

1. Have ready a large round plate or platter. It needs to be flat without a deep rim.

2. In the bowl of an electric mixer fitted with the whip attachment, whip the cream to soft peaks. Add the confectioners' sugar and vanilla extract, and beat to medium peaks.

3. Transfer half of the whipped cream to a large bowl and then fold in the pumpkin and the pumpkin pie spice.

4. Spread a thin layer of the plain whipped cream onto the base of the platter to help hold the first layer of cookies in place. Arrange 9 cookies in a circle on the platter and then arrange a tighter circle of 3 cookies in the center.

5. Scoop ⅔ cup of the pumpkin whipped cream filling onto the cookies and spread it into an even layer, leaving just ½ inch of cookie at the edge exposed.

6. Arrange another layer of cookies on top of the pumpkin filling in the same way as you did the first layer. Top this layer with ⅔ cup of the plain whipped cream and spread it into an even layer.

7. Repeat this process, stacking staggered layers of cookies and alternating pumpkin filling and whipped cream in each layer until your cake has 8 layers (or you run out of cookies).

8. Cover the cake and refrigerate overnight (about 8 to 12 hours) before slicing and serving. This helps the cookies soften and makes the “cake” sliceable. Keep refrigerated until ready to serve.

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