Ingredients
| Name | Amount (Metric / US) |
|---|---|
| GINGER SNAP COOKIES | 72 |
| PUMPKIN PUREE | 226.80 g / 8 oz |
| GROUND GINGER | 0.25 tsps |
| GROUND NUTMEG | 0.25 tsps |
| GROUND CINNAMON | 0.50 tsps |
| GROUND CLOVES | 0.13 tsps |
| HEAVY CREAM | 833 ml / 3.50 cups |
| CONFECTIONERS' SUGAR | 120 g / 1 cup |
| MASCARPONE CHEESE | 2 Tbsps |
Ginger Snap Pumpkin Icebox Cake
Ginger Snap Pumpkin Icebox Cake takes roughly 45 minutes from beginning to end. This recipe serves 8 and costs $1.49 per serving. This dessert has 702 calories, 7g of protein, and 46g of fat per serving. A mixture of heavy cream, pumpkin puree, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person has made this recipe and would make it again. It is brought to you by Foodista. With a spoonacular score of 43%, this dish is solid. Ginger Snap Pumpkin Pie with Ginger Cream, Ginger Snap Pumpkin Pie with Ginger Cream, and Ginger Snap and Pumpkin Ice Cream Sandwiches are very similar to this recipe.
Instructions
In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside. 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. 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. 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.
Cake works really well with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
