PUMPKIN ICEBOX CAKE

Pumpkin Icebox Cake image

This tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and spice are very nice. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 274 calories, Fat 12g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 244mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.