Discover cozy autumn flavor in an icebox cake! This no-bake recipe sandwiches velvety layers of pumpkin spiced whipped topping and our Salted Maple Pecan Granola, bringing together sweetness, salt and spice in every bite! You'll need to chill this at least four hours, so plan accordingly.
Makes 6 servings.
Special equipment
6-inch springform pan and parchment paper, or loaf pan and plastic wrap
Ingredients
1 cup of heavy cream (dairy or dairy-free), whipped OR 1 - 10oz tub of natural whipped topping (we used truwhip vegan)
1/2 cup of pure pumpkin puree
1-1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch of ground cloves
1 pinch of allspice
2-1/2 cups of Michele's Salted Maple Pecan Granola, lightly crushed to break up the big chunks
Optional: About 1/2 cup Michele's Maple Pecan Granola Butter
Directions:
- Prepare the pan: Add a 5-inch round of parchment paper to the bottom of your closed springform pan, or if you are using a loaf pan, line and completely cover the pan with plastic wrap
- Combine the spices well in a small bowl, crushing any clumps
- Gently fold the pumpkin puree and spice mix into the whipped topping
- Layer: Add your first layer of gently crushed granola--about a third of the granola--to cover the bottom of the pan
- Spread about a third of the topping evenly over the granola
- Optional but very recommended, drizzle about a third of the Granola Butter over the granola
- Repeat the layering two more times times finishing with a layer of whipped topping
- Chill in the fridge or freezer for at least 4 hours, or overnight. The longer it sits, the more the flavors meld.
- Allow to sit on the counter a few minutes before releasing the springform pan, or if using a loaf pan, flip the cake out of the pan and peel off the plastic. Slice and enjoy!