This dessert is what I'd call experimental. I've only made it once, but it's so good I want to share it before everybody gets tired of pumpkin. It's called Dulce de Leche Pumpkin Eclair Cake and as you might guess, it's a pumpkin version of the old standby, Chocolate Eclair Cake.
The recipe was inspired by one that arrived via Very Best Baking. Their version featured individual mini trifles made with buttery graham cracker crumbs and pumpkin filling layered in jars. For this rendition, the idea shifted toward a single-dish icebox cake with layers of graham crackers, dulce de leche, pumpkin filling, and whipped cream.
Pumpkin Eclair Cake Size
The full recipe fits a 9x13-inch dish, though it scales down easily. Half the recipe fits an 8-inch square pan, and about one-third works nicely in a deep Pyrex 6-inch square or an 8½ x 4½-inch loaf pan. That little square dish is an especially handy size. I found the one in the photo at a thrift store.
Freezing Eclair Cake
Eclair cake freezes fairly well. The graham crackers soften a bit more after freezing and thawing, but that isn't necessarily a drawback. For best texture, slice while the cake is still frozen, plate the portions, and let them thaw in the refrigerator. This method isn't ideal for serving a crowd, but it's perfect for family desserts or for keeping individual frozen portions on hand.
Pumpkin Pie Spice
After gathering all the ingredients for the dessert, it became clear that the pumpkin pie spice was missing. A quick homemade blend saved the day:
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon cloves
Maria Cookie Version
This dessert is a fun project and definitely a bit of an experiment. If you try it and enjoy it, feel free to share the results. A future variation in the works will use Maria Cookies, which hold up especially well in icebox cakes and are generally a bit firmer than graham crackers.
Recipe
Dulce de Leche Pumpkin Eclair Cake
Ingredients
- 48 square graham crackers (24 sheets)
- 1 can dulce de leche (13.4 oz)
- 1 box instant vanilla pudding, 3.4 oz
- 12 oz evaporated milk
- 1 can pumpkin, libby's
- 1 teaspoon pumpkin pie spice
- 1 ½ tubs whipped topping, thawed (About 12 oz by weight)
Instructions
- Grease a 9x13 inch baking dish. For a higher ratio of filling to graham crackers you can use a dish that's slightly smaller and use fewer graham crackers.
- Combine pudding mix, evaporated milk, pumpkin and pumpkin pie spice in large mixer bowl; Beat with a handheld mixer or a whisk for 2 minutes. Mixture will thicken slightly. Fold in 2 cups (about ⅔ of a tube) of whipped topping. Set filling aside.
- Scrape dulce de leche into a microwave-safe bowl. Heat on high 15 seconds to soften, then spread a thin layer of dulce de leche over 16 graham crackers. Lay the dulce de leche covered graham crackers in the baking pan or dish. If they don't fit perfectly, just break them up a bit.
- Spread half of the pumpkin mixture over the graham crackers, then add a second layer of graham crackers over the pumpkin mixture. I recommend leaving dulce de leche off the second layer and using them only on that one bottom layer.
- Spread the remaining pumpkin mixture over the graham crackers, then top with a final layer of graham crackers. Spread remaining whipped topping over the top.
- Garnish top with graham cracker crumbs and a little bit of pumpkin pie spice.
- Cover and chill for about 4 to 6 hours to soften graham crackers. If you start later in the day you can chill overnight. The longer it sits, the softer the graham crackers get.
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