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Pumpkin Eclair Cake with Chocolate Ganache Frosting
Servings: 12
Author: Kitchen Nostalgia
  • 1 cup pumpkin puree
  • 2 cups prepared vanilla pudding
  • 1/2 cup brown sugar loosely packed, 100 g
  • 3/4 tsp pumpkin pie spice
  • 2 cups whipped cream
  • graham crackers
  • 5 oz bittersweet chocolate chopped fine
  • 1/2 cup plus 1 tablespoon heavy cream
  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.