Think of this no-bake dessert as an icebox cake crossed with pumpkin pie that features a creamy spiced filling layered between graham crackers. The guest-worthy treat comes together quickly and can be made ahead, perfect for stress-free entertaining (or anytime at all).
Combine the pumpkin puree and the condensed milk in a large bowl.
Whip the cream, pie spice and vanilla paste in the bowl of a stand mixer fitted with a whisk attachment on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 2 to 3 minutes.
Fold the whipped cream mixture into the pumpkin mixture with a flexible spatula in three additions, until no streaks remain.
Line the bottom of a 10-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. Spread 1 cup of the pumpkin-cream mixture evenly on top of the crackers. Add another layer of crackers and then spread with another 1 cup of the filling. Repeat until all the crackers and the filling are used up, ending with the filling.
Cover the pan tightly with plastic wrap and refrigerate until the cake is completely chilled, at least 8 hours and up to 12 hours.
To serve, remove the plastic wrap from the pan and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Top with the toasted pecans.
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