Pumpkin Icebox Cake

Name: Pumpkin Icebox Cake
Ingredients: 2 packages (5.25 Oz.) Anna's Cinnamon Almond Thins; 2 cups Heavy Cream, Divided; 1/3 cups Pumpkin Puree (I Used Homemade); 1 teaspoon Ground Ginger; 1-1/2 teaspoon Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Fresh Ground Nutmeg; 1 teaspoon Vanilla Extract; 1/2 cups Confectioners Sugar

9 ingredients

6 steps

Ingredients

2 packages (5.25 Oz.) Anna's Cinnamon Almond Thins
2 cups Heavy Cream, Divided
1/3 cups Pumpkin Puree (I Used Homemade)
1 teaspoon Ground Ginger
1-1/2 teaspoon Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Fresh Ground Nutmeg
1 teaspoon Vanilla Extract
1/2 cups Confectioners Sugar

Directions

1

Whisk together 1/2 cup heavy cream with all spices, pumpkin puree and the vanilla. Set aside.
2

In a stand mixer, beat remaining 1 1/2 cups heavy cream along with confectioner's sugar until it reaches whipped cream consistency.
3

Fold spiced cream mixture into sweetened whipped cream with a rubber spatula.
4

On a pretty serving platter (one with a cake dome is best), arrange six cookie thins in a circle and then add a seventh cookie in the center. Dab the bottom of each cookie with some of the whipped cream to fix them to the bottom of the platter. Measure out 2/3 cup of the whipped cream and spread it over the first layer of cookies. Lay the second layer of cookies over the whipped cream and stagger them to make a pretty pattern. Repeat the 2/3 cup whipped cream layer. You'll do five layers of the cookies in total and finish with a layer of whipped cream. Take three thins and saw them in half with a serrated knife and stand them up on the top of the cake.
5

Cover the cake with a glass dome and refrigerate for 24 hours.
6

Serve and enjoy!