Pumpkin Gingersnap Icebox Cake 

olivesnthyme.com 

This creamy, dreamy pumpkin dessert is made from fresh sweetened whipped cream, pumpkin puree, gingersnaps, caramel and a dash of pumpkin spice. Just mix, layer and chill. 

olivesnthyme.com 

Line a 9X5 loaf pan with parchment paper leaving 1-2" overhang on the long sides of the pan. This helps to remove the loaf for easy slicing and serving. 

Step 1:  

Measure out pumpkin puree into a bowl or plate lined with a layer of paper towels. This helps absorb some of the excess water from the pumpkin. 

Step 2:  

Make the sweetened whipped cream by beating the heavy cream with powdered sugar. 

Step 3:  

In the same mixing bowl used to whip the heavy cream  pour pumpkin puree,  powdered sugar, pumpkin spice and vanilla bean paste. Beat on low speed until fully combined and smooth.

Step 4:  

Fold in the whipped cream into the sweetened pumpkin puree until smooth and well combined.

Step 5:  

Line the bottom of the lined loaf pan with gingersnaps. Drizzle caramel sauce on top of the cookies (about 1/4-1/3 c per layer). Scoop 1/3 of the sweetened pumpkin cream on top of the caramel drizzle. Smooth into the corners and into an even layer. Repeat.

Step 6:  

Gently fold the excess parchment onto the top layer of cream. Wrap the whole loaf pan with plastic cling wrap. Chill in the fridge for at least 6-8 hours and up to overnight. About an hour before serving, move the loaf pan (still wrapped) into the freezer. 

Step 7:  

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