So I must be the worst blogger around. It is already October 4th, and I am just now posting my first pumpkin recipe of the season. It's not that late in normal circles, but in the blogging world I'd definitely get a slap on my keyboard-clad wrists. To be fair, I actually made this recipe almost a month ago. I saved it, since I didn't want to bombard you all readers with pumpkin everything while the sun was still shining bright, but then the photos got forgotten about in the hustle and bustle of me trying to fit in as many sunny-day activities as possible before summer was official over.
The truth is, you can enjoy this dessert any time of the year. Strangely enough, it was my very first icebox cake. As the name implies, it is served cold- or at least room temp. It might not warm and ooey-gooey, but the result is like pudding goodness for the soul. I am drawn to both individual desserts and large cakes alike. I wanted to make something other than traditional cake, but something that would stand high on a cake pedestal. After milling over some ideas and researching recipes, icebox cakes seemed to fit the profile. Huge bonus? They are super easy to make.
I went with an unexpected flavor combination that was both unique and popular for fall. As over-saturated as pumpkin is, I have not seen a lot of pumpkin chai combinations. When I thought of pairing the two together, I did a little research. Either there are not a lot of recipes because A) the flavors taste terrible together, or B) I am truly original. Now I bet neither are completely true, but I hope the truth is closer to the latter.
Pumpkin pairs terrifically with cinnamon. And nutmeg? Yes. What about cloves? Well I think so. So why not all the spices of the chai family? My thoughts exactly. Mix the cream component with the pumpkin itself, and now we are in business. Let me introduce: Pumpkin Chai Icebox Cake