Pumpkin Icebox Cake

Fall is in the air and pumpkins are on the vines!  This is my favorite time of year for baking and the cans of pumpkin are lined up in my cabinet.  I have pumpkin cookbooks, pumpkin magazines and pumpkin recipes from the internet and beyond.  This recipe is from a Taste of Home magazine from a few years ago.  If you want to get fancy, instead of the 8-in dish, I’ve made parfaits and topped each with whipped cream and a ginger cookie. 

Prep:  1 hour + chilling

Makes 12 Servings

  • 1 envelope unflavored gelatin                                  
  • 2/3 cup cold 2% milk                                                      
  • 1 can (15 oz.) pumpkin (not puree)                         
  • 1 cup packed brown sugar                                           
  • 1 tsp. pumpkin pie spice                                               
  • ½ tsp. salt
  • 4 large egg yolks
  • 1 cup heavy whipping cream
  • 1 Tbsp. sugar
  • 1 pkg. (9 oz.) chocolate wafers
  1.  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 the heat.
  2. 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 for 2 minutes.  Immediately transfer to a clean bowl and cool for 30 minutes.  Press plastic wrap onto surface of mixture; refrigerate 30 minutes.
  3. In a small bowl, beat cream until it begins to thicken.  Add the sugar; beat until soft peaks form.  Fold into the pumpkin mixture.  Refrigerate, covered, until cold.
  4. Spread scant tablespoonfuls of pumpkin mixture over the wafers; arrange in an 8-in. square baking dish, closely overlapping the wafers.  Repeat with the remaining pumpkin mixture and wafers.  Sprinkle top with wafer crumbs.  Refrigerate 8 hours or overnight.