Pumpkin! Spice! Icebox! Cake!
1¼ cups pumpkin purée⅓ cup sweetened condensed milk2 ounces strong coffee or espresso, room temperatureReal Talk: If you REALLY don’t want to bother with the layering, serve this in small bowls, cups, or clear jars as individual parfaits . Don’t worry, we won’t comment on how lazy you are.
Scrape seeds from vanilla beans into a large bowl; reserve pods for another use. These babies are expensive! You can blend them with salt or sugar to make vanilla-infused seasonings, add them to simple syrup, or cover them in a jar with vodka to make your own vanilla extract. Sweet! Anyway, back to the recipe. Add cream and a pinch of salt to bowl. Using an electric mixer on medium-high speed, beat until stiff peaks form.
Whisk pumpkin pureé, brown sugar, mascarpone, condensed milk, pumpkin pie spice, ginger, and ¼ tsp. salt in a medium bowl until smooth. Fold 1½ cups whipped cream into pumpkin mixture until combined and no streaks of white remain. Using a spatula or spoon, schmear a thin layer of remaining whipped cream in the center of a large serving plate . Place 3 graham crackers, side by side with the long sides touching, over cream. Lightly brush tops with coffee. Spread ¾ cup pumpkin mixture evenly over crackers. Top with ½ cup whipped cream and spread evenly to edges. Repeat with remaining layers, ending with whipped cream. Make it all swirly and pretty if you’d like.
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