Pumpkin Icebox Cake

• 2 packages (5.25 Oz.) Anna's Cinnamon Almond Thins
• 2 cups Heavy Cream, Divided
• 1/3 cups Pumpkin Puree (I Used Homemade)
• 1 teaspoon Ground Ginger
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Fresh Ground Nutmeg
• 1 teaspoon Vanilla Extract
• 1/2 cups Confectioners Sugar

1. Whisk together 1/2 cup heavy cream with all spices, pumpkin puree and the vanilla. Set aside.
2. In a stand mixer, beat remaining 1 1/2 cups heavy cream along with confectioner's sugar until it reaches whipped cream consistency.
3. Fold spiced cream mixture into sweetened whipped cream with a rubber spatula.
4. On a pretty serving platter (one with a cake dome is best), arrange six cookie thins in a circle and then add a seventh cookie in the center. Dab the bottom of each cookie with some of the whipped cream to fix them to the bottom of the platter. Measure out 2/3 cup of the whipped cream and spread it over the first layer of cookies. Lay the second layer of cookies over the whipped cream and stagger them to make a pretty pattern. Repeat the 2/3 cup whipped cream layer. You'll do five layers of the cookies in total and finish with a layer of whipped cream. Take three thins and saw them in half with a serrated knife and stand them up on the top of the cake.
5. Cover the cake with a glass dome and refrigerate for 24 hours.
6. Serve and enjoy!

heavy cream, pumpkin puree, ground ginger, cinnamon, ubc, ubc, vanilla, confectioners sugar

Taken from tastykitchen.com/recipes/desserts/pumpkin-icebox-cake/ (may not work)