Friday, December 9, 2011
3 8 ounce packages lowfat cream cheese
1 1/3 cups sugar
1 15 ounce can pumpkin puree
1/4 cup whipping cream
1 teaspoon vanilla
13.5 full-sized graham crackers
Beat cream cheese and sugar together in a large bowl until completely combined and cream cheese has softened up. Add pumpkin puree, whipping cream and vanilla, beating until the mixture is completely combined and fluffy.
Line a 9"x9" ungreased baking pan with 4.5 graham crackers, followed by 4-5 big scoops of the filling. Repeat the layers two more times, ending with the filling as the top layer:
Cover cake with plastic wrap and place in the refrigerator overnight. Do not cheat, do not eat early! Because I promise you, if you let it set up overnight, the filling will become thick and rich and the layers will be like thin thin cake. And you will see, it. is. heavenly.
You may be tempted to add spices, but I highly recommend leaving it simple. Unbaked pumpkin has a very subtle flavor and will be overpowered by any spices. If you allow the pumpkin to shine, you'll be so happy you did.
Recipe and pictures from Farm Chicks Blog