No-Bake Pumpkin Cloud Bars
Description
Holiday time deserves special desserts. This one is light and creamy. It's spiced with cinnamon, cloves, allspice, nutmeg, ginger and cardamon in a pumpkin puree filling on a graham cracker crust.
Ingredients
Crust:
11 full graham crackers (or gingersnap or chocolate wafer cookie crumbs in equal amounts as the graham crackers)
2 T. brown sugar
1/4 t. each cinnamon, allspice, cloves, cardamom, nutmeg
1/2 t. ground ginger
1/2 c. unsalted butter, melted
Filling:
1 1/4 c. heavy cream or whipping cream
1/2 c. sweetened condensed milk
1/2 c. pumpkin puree (NOT pie filling)
1/2 t. each cinnamon, allspice, cloves, cardamom, nutmeg
1 t. ground ginger
Garnish:
freshly grated nutmeg
Directions
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Spray and line a 9 x 9 inch baking dish with parchment paper with long ends to help lift the chilled bars out; spray with cooking spray.
Place graham crackers into the bowl of a food processor, crushing the crackers while adding them. Sprinkle in the spices and sugar. Process until the crumbs are all evenly crushed. Add the melted butter. Process until the crumbs are all dampened.
Press crumbs into the bottom of the baking dish, using gentle pressure to get them evenly packed.
Rinse and dry the processor bowl and blade; add the cream. Process until cream is whipped to stiff peaks, about 30 seconds, so watch carefully. Then process in the pumpkin, condensed milk and spices, just until blended.
Turn the whipped filled out onto the crust; spread out evenly.
Refrigerate until firm, about 6-8 hours.
Cut into squares. Dust with freshly grated nutmeg.
9 servings.
Prep Time
Cook Time
PT0M