Pumpkin Pie Icebox Cake
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 package refrigerated 9-inch pie crusts (2 dough rounds)
3 tablespoons unsalted butter, melted
2 cups pecans
3 1/2 cups heavy cream
1 1/2 cups canned pumpkin pie puree
4 tablespoons confectioners' sugar
Position 2 racks in the center of the oven and preheat to 400 degrees F. Stir together the granulated sugar and cinnamon in a small bowl.
Let the dough rounds soften at room temperature for 10 to 15 minutes. Unroll the dough rounds onto 2 separate baking sheets. Brush both sides of the dough rounds with the melted butter and sprinkle the tops with the cinnamon-sugar.
Bake the dough rounds, rotating the baking sheets once halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.
While the pie dough bakes, spread the pecans out on another baking sheet and bake until toasted, about 8 minutes. Allow to cool and finely chop.
Meanwhile, combine 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form, about 5 minutes.
Put 1 of the baked dough rounds onto a cutting board and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the excess baked dough scraps in a bowl. Repeat with the remaining baked dough round. Use your hands to crumble the excess baked dough scraps into bite-sized pieces.
Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin cream on the bottom of the pan followed by 1 of the baked dough rounds. Top with another third of the pumpkin cream, then the crumbled baked dough scraps. Finish with the remaining third pumpkin cream and remaining baked dough round. Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
When ready to serve, unwrap the plastic wrap and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped pecans into the sides of the cake. Beat the remaining tablespoon confectioners' sugar and 1/2 cup heavy cream together until soft peaks form and slather on top of the cake. Cut into slices with a serrated knife.
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 package refrigerated 9-inch pie crusts (2 dough rounds)
3 tablespoons unsalted butter, melted
2 cups pecans
3 1/2 cups heavy cream
1 1/2 cups canned pumpkin pie puree
4 tablespoons confectioners' sugar
Position 2 racks in the center of the oven and preheat to 400 degrees F. Stir together the granulated sugar and cinnamon in a small bowl.
Let the dough rounds soften at room temperature for 10 to 15 minutes. Unroll the dough rounds onto 2 separate baking sheets. Brush both sides of the dough rounds with the melted butter and sprinkle the tops with the cinnamon-sugar.
Bake the dough rounds, rotating the baking sheets once halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.
While the pie dough bakes, spread the pecans out on another baking sheet and bake until toasted, about 8 minutes. Allow to cool and finely chop.
Meanwhile, combine 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form, about 5 minutes.
Put 1 of the baked dough rounds onto a cutting board and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the excess baked dough scraps in a bowl. Repeat with the remaining baked dough round. Use your hands to crumble the excess baked dough scraps into bite-sized pieces.
Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin cream on the bottom of the pan followed by 1 of the baked dough rounds. Top with another third of the pumpkin cream, then the crumbled baked dough scraps. Finish with the remaining third pumpkin cream and remaining baked dough round. Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
When ready to serve, unwrap the plastic wrap and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped pecans into the sides of the cake. Beat the remaining tablespoon confectioners' sugar and 1/2 cup heavy cream together until soft peaks form and slather on top of the cake. Cut into slices with a serrated knife.
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