Pumpkin Spice Ice Box Cake
A few simple ingredients make this dessert truly taste like fall. You have to give this super easy fall inspired Pumpkin Spice Ice Box Cake a try.
Mimi Council, Dessert'D Organic Bake Shop
2 large organic apples
3 tbsp organic pumpkin puree
3 tbsp organic cane sugar
3/4 tsp organic cinnamon
2 cups Organic Valley Heavy Whipping Cream
2 tbsp organic cane sugar
2 tsp organic pumpkin pie spice mix
1 package organic honey graham crackers
Line a 9 x 5-inch baking pan with parchment paper. It’s better if you let the parchment hang over the sides for easier removal.
To make the apple mixture: Slice the apples into thin slices. Add the sliced apples into a bowl along with the pumpkin puree, 3 tbsp cane sugar, and 3/4 tsp cinnamon and toss to coat completely. Set aside.
To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, 2 tbsp cane sugar, and 2 tsp pumpkin spice mix. Whisk, starting on low to avoid splattering, and gradually increase speed once it doesn’t splatter, until you are at full speed. Whisk until stiff peaks form.
To assemble the cake: Line the bottom of the baking dish with graham crackers. You’ll have to break up a few larger crackers to fill the bottom, it doesn’t have to be perfect. Next, add a generous amount of whipped cream and spread evenly using a spatula or cake knife. Next add a layer of apples. Repeat the process until the dish is full.
Place in the fridge and let set overnight. Store in the fridge for up to 3 days.