Servings: Yield: serves 8 to 10

2 cups heavy cream 2 cups heavy cream
4 Tbsp powdered confectioners sugar 4 Tbsp powdered confectioners sugar
1 cup pumpkin puree 1 cup pumpkin puree
1/2 tsp vanilla extract1/4 tsp cinnamon ½ tsp vanilla extract¼ tsp cinnamon
1/4 tsp nutmeg ¼ tsp nutmeg
1/4 tsp allspice ¼ tsp allspice
1/4 tsp ginger ¼ tsp ginger
1 package Nabisco Famous Wafers 1 package Nabisco Famous Wafers

Line a loaf pan with plastic wrap or waxed paper with long ends, so you can lift the cake out later for slicing.
Whip the heavy cream until it starts to thicken. Add the sifted sugar and whip until stiff peaks form.
Mix the pumpkin, vanilla, and spices together and gently fold into the whipped cream until no streaks remain.
Spread a thin layer of the filling on the bottom of the loaf pan. Add a single layer of wafer cookies, overlapping slightly if necessary. Add a layer of filling (I used approximately 2 ice cream scoops of filling per layer) and then more wafers, pressing down lightly on every layer of wafers to keep them flat and even. Finish off with a layer of filling.
Cover loosely and refrigerate for 4 hours (or overnight.)
Remove the cake from the pan and top with chocolate curls. Slice the cake with a large sharp knife.
Keep chilled.

theviewfromgreatisland.com/pumpkin-spice-ice-box-cake/  theviewfromgreatisland.com/pumpkin-spice-ice-box-cake/
Start by lining a loaf pan with plastic wrap, waxed paper, or parchment paper.  You want to do this so you can lift your cake out for slicing later.  Start by lining a loaf pan with plastic wrap, waxed paper, or parchment paper.  You want to do this so you can lift your cake out for slicing later.
Spread a thin layer of filling on the bottom of the pan and lay down your first layer of wafers, overlapping slightly if necessary.  Don’t worry if there are small empty spots between the wafers, that won’t matter.  Spread a thin layer of filling on the bottom of the pan and lay down your first layer of wafers, overlapping slightly if necessary.  Don’t worry if there are small empty spots between the wafers, that won’t matter.
Top with a scoop or two of filling and spread out evenly.  Then add another layer of wafers.  Press down gently on the wafers so they form a flat layer.  Top with a scoop or two of filling and spread out evenly.  Then add another layer of wafers.  Press down gently on the wafers so they form a flat layer.
Continue layering until you have filled the pan.  Finish off with a layer of filling.  Continue layering until you have filled the pan.  Finish off with a layer of filling.
The loaf pan takes about 6 layers of wafers, so you’ll need an entire package for this cake.  Fair warning: don’t nibble on them while you work or you won’t have enough! (Or buy an extra package…that works too.)  The loaf pan takes about 6 layers of wafers, so you’ll need an entire package for this cake.  Fair warning: don’t nibble on them while you work or you won’t have enough! (Or buy an extra package…that works too.)
If some of the cookies are broken (it happens) don’t worry, just layer them in, pieces and all, it won’t make any difference.  If some of the cookies are broken (it happens) don’t worry, just layer them in, pieces and all, it won’t make any difference.