Pumpkin
Icebox Cake Recipe
This
tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and
spice are very nice.
Ingredients
:
1
envelope unflavored gelatin
2/3
cup cold 2% milk
1
can (15 ounces) pumpkin
1
cup packed brown sugar
1
teaspoon pumpkin pie spice
1/2
teaspoon salt
4
large egg yolks
1
cup heavy whipping cream
1
tablespoon sugar
1
package (9 ounces) chocolate wafers
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 :
1
slice: 274 calories, 12g fat (6g saturated fat), 86mg cholesterol, 244mg
sodium, 39g carbohydrate (29g sugars, 2g fiber), 4g protein.