Pumpkin Pie Freezer Cake Is A Cool Treat
This pumpkin pie freezer cake is a cool treat. When you combine all these yummy ingredients you’ll be so glad when it’s time to pull this dessert out of the freezer. It make be a good idea to set this right next to the ice-cream so that you won’t have to make a second trip.
INGREDIENTS
FOR THE CRUST
- 16 cinnamon graham crackers, broken into large pieces
- 1 tablespoon dark-brown sugar
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
FOR THE FILLING AND TOPPING
- 3 teaspoons unflavored powdered gelatin (from 2 packets)
- 1 can (29 ounces) pure pumpkin puree
- 4 ounces cream cheese, room temperature
- 1 can (12 ounces) evaporated milk
- 1 cup packed dark-brown sugar
- 3/4 to 1 teaspoon ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg, plus more for garnish
- 3/4 teaspoon coarse salt
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar