Pumpkin Eclair Cake with Chocolate Ganache Frosting
Servings: 12
Author: Kitchen Nostalgia
Ingredients
1cuppumpkin puree
2cupsprepared vanilla pudding
1/2cupbrown sugarloosely packed, 100 g
3/4tsppumpkin pie spice
2cupswhipped cream
graham crackers
GANACHE FROSTING:
5ozbittersweet chocolatechopped fine
1/2cupplus 1 tablespoon heavy cream
Instructions
In a large bowl, combine pumpkin puree with prepared pudding, brown sugar and spice. Gently fold in whipped cream.
Place a layer of graham crackers in the bottom of a 9×9 pan. Spoon half of the pumpkin mixture over graham crackers.
Place another layer of crackers and put remaining filling. Finish with layer of crackers.
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.
Refrigerate for at least 3 hours (or over night) before serving.