Pumpkin Icebox Cake

Name: Pumpkin Icebox Cake
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 1 envelope unflavored gelatin; 2/3 cup cold 2% milk; 1 can (15 ounces) pumpkin; 1 cup packed brown sugar; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 4 large egg yolks; 1 cup heavy whipping cream; 1 tablespoon sugar; 1 package (9 ounces) chocolate wafers

This tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and spice are very nice. —Juli Meyers, Hinesville, Georgia

Ingredients

1 envelope unflavored gelatin
2/3 cup cold 2% milk
1 can (15 ounces) pumpkin
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
4 large egg yolks
1 cup heavy whipping cream
1 tablespoon sugar
1 package (9 ounces) chocolate wafers

Directions

In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes.
In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold.
Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.