Ingredients
40pcsgraham crackers,(squares)
2½cupsheavy whipping cream
1cuppowdered sugar
1tspcinnamon
⅛tspground cloves
⅛tspground nutmeg
1tspvanilla
14ozpumpkin puree,(about 2 cups)
Preparation
In a large bowl, beat cream with an electric mixer on high until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low just until incorporated.
Place one single layer of graham crackers into the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture.
Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.
