Beat cream with an electric mixer on high in a large bowl until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
Add cinnamon, ginger, nutmeg, cloves, vanilla, and pumpkin and beat on low until incorporated.
Place one single layer of graham crackers into the bottom of an 8x8" pan. Top with 1/4 of the pumpkin mixture and use an offset spatula to spread it evenly over the graham crackers.
Repeat layers 3 more times so that there are 4 layers of graham crackers, each topped with 1/4 of the pumpkin mixture.
Refrigerate for at least 4 hours until the cake is set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.
Notes
Originally Posted on October 19, 2016Updated on November 14, 2022