Photo: David Holifield
Gingersnap Pumpkin Icebox Cake
9 ingredients
30 min
8
openrecipes
No bake cake made with layers of gingersnap cookies and pumpkin cream!
Estimated Nutrition (whole recipe, rough)
360
Calories
9g
Protein
29g
Fat
19g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces, weight Canned Pumpkin Purée, Not Pumpkin Pie Filling
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Cloves
- 3-½ cups Heavy Cream, divided
- 1 cup Confectioners Sugar, Divided
- 2 Tablespoons Mascarpone Cheese
- 72 whole Store Bought Gingersnap Cookies
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes