Rating: 3.5 stars
11 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 4

Make a picture-perfect fall dessert for your holiday open house or neighborhood block party. It's pretty from the top, and even prettier when you remove a slice.

This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

prep:
30 mins
chill:
12 hrs
total:
12 hrs 30 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.

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  • Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.

  • Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut cake into squares.

  • Note: Nutritional analysis is per square.

Chef's Notes

To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges. Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers. To serve, lift from pan using plastic wrap as handles. Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges. Then decorate as directed.

Nutrition Facts

315 calories; calories from fat 59%; protein 4.4g; fat 21g; saturated fat 12g; carbohydrates 29g; fiber 1.3g; sodium 251mg; cholesterol 63mg.
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