Pumpkin Delight Recipe
Cake layered with cream cheese mixture, pumpkin mixture and ladyfinger cookies
Ingredients
- 8 oz. cream cheese
- 3 oz. sugar
- 1 Tsp. cinnamon
- 1 Tsp. pumpkin pie spice
- 16 oz. heavy cream
- 10 oz. heavy cream
- 8 oz. pumpkin
- 1 Tsp. pumpkin pie spice
- 1 cup heavy cream
- 1 cup sugar
- 1 1/2 cup chopped pecans
- 20-30 cookies soaked in maple syrup
Cream Cheese Mixture
Pumpkin Mixture
Caramel Sauce
Pumpkin Delight
Instructions
- Whip cream cheese, sugar and spices until soft with no lumps.
- Add heavy cream slowly.
- Whip to a medium peak and set aside
- Whip heavy cream to medium peak.
- Fold in pumpkin, add spice and mix until combined.
- In a sauce pan bring heavy cream to a boil.
- In a separate saute pan, slowly add and melt sugar until it is medium golden.
- Slowly add the heated cream to the sugar.
- It may bubble, whisk until calm.
- Cool over an ice bath.
- Toast 1 1/2 cup chopped pecans in a 350 degree oven for 8-10 minutes; cool.
- Place one cup of cream cheese mixture on the bottom of a loaf pan and spread evenly.
- Layer lady finger cookies soaked in maple syrup side by side over mixture.
- Spread another cup of the cream cheese mixture evenly over cookies.
- Spread a layer of the pumpkin mixture over the cream cheese.
- Place another layer of soaked lady fingers over the pumpkin mixture in the opposite direction of the first cookie layer.
- Repeat with one more layer of cream cheese and pumpkin mixture.
- Cover and place in refrigerator for 3-4 hours before serving.
- When ready to serve, sprinkle the top with toasted pecans and drizzle with caramel sauce.
Cream Cheese Mixture
Pumpkin Mixture
Caramel Sauce
Pumpkin Delight