Ginger Snap Pumpkin Icebox Cake – a delicious recipe with Ginger, pumpkin puree, ground ginger, ground nutmeg, ground cinnamon, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.
2
In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners' sugar and the mascarpone cheese with a hand mixer until stiff peaks form. Do not over beat.", "Begin to fold in 1/2 cup of the whipped cream to the pumpkin mixture until combined. Continue to fold in the remaining whipped cream to the pumpkin mixture 1 cup at a time until all the cream is combined thoroughly.", "On a large cake plate, place nine ginger snaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching.", "Spread a layer of the pumpkin cream over the cookies evenly.
3
Place another layer of cookies on top of the cream and continue layering the cream and cookies until you reach 6 cookie layers.", "Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
4
Before serving, whip the remaining cream and sugar until soft peaks form. Spread the whipped cream over the top of the cake and serve immediately"]
2384
kcal
Calories
95
g
Fat
381
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 72 Ginger Snap Cookies, 8 ounces canned pumpkin puree (not pie filling), 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and more.
Yes, Ginger Snap Pumpkin Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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