Ingredients

The following ingredients have 9 Servings
  • 40 square graham crackers ((20 if you have the long rectangular ones))
  • 2 1/2 cups heavy cream
  • 1 cup powdered icing sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 14 oz can pumpkin puree ( (about 2 cups))

Instruction

  • In a large bowl, beat cream on high with an electric mixer until soft peaks form. Add in sugar and beat until stiff peaks form. Set aside 1 cup in the refrigerator.
  • Add spices, vanilla and pumpkin and beat on low just until incorporated.
  • Place one layer of graham crackers into the bottom of an 8x8" pan. Top with ¼ of the pumpkin mixture (I use a piping bag to do this -- it's quicker and is easier to spread!).
  • Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
  • Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.