Pumpkin Eclair Cake with Chocolate Ganache Frosting

Pumpkin Eclair Cake with Chocolate Ganache Frosting - no bake; recipe from kitchennostalgia.com

In this Pumpkin Eclair Cake, combination of pureed pumpkin and spices with easy, no bake eclair cake recipe is a winner.

It is really quick and simple to make an eclair cake: layers of graham crackers alternating with pudding/whipped cream mixture, topped with a luxurious, yet simple-to-make, chocolate ganache frosting. No need to turn on the oven and ready in minutes.

Fantastic and super easy recipe for a seasonal cake, great for fall and winter holidays and parties.

P.S. I made this cake with homemade graham crackers. I will post the recipe next time.
UPDATE: See recipe for Homemade Graham Crackers.


Pumpkin Eclair Cake with Chocolate Ganache Frosting
 
Serves: 12
Ingredients
  • 1 cup pumpkin puree
  • 2 cup prepared vanilla pudding
  • ½ cup (100 g) brown sugar, loosely packed
  • ¾ tsp pumpkin pie spice
  • 2 cup whipped cream
  • graham crackers
  • GANACHE FROSTING:
  • 5 oz bittersweet chocolate, chopped fine
  • ½ cup plus 1 tablespoon heavy cream
Instructions
  1. In a large bowl, combine pumpkin puree with prepared pudding, brown sugar and spice. Gently fold in whipped cream.
  2. Place a layer of graham crackers in the bottom of a 9×9 pan. Spoon half of the pumpkin mixture over graham crackers.
  3. Place another layer of crackers and put remaining filling. Finish with layer of crackers.
  4. GANACHE FROSTING: Melt chocolate and cream in a bowl set over saucepan filled with 1 inch of simmering water. Stir occasionally until smooth. Pour onto center of cake and spread evenly with spoon or spatula.
  5. Refrigerate for at least 3 hours (or over night) before serving.

 

Pumpkin Eclair Cake with Chocolate Ganache Frosting - no bake; recipe from kitchennostalgia.com

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