Why does the chef Cynthia Wong loathe pumpkin pie? Is it the texture? The one-note flavor? The humdrum color? Its propensity for soggy crust, perhaps? “It’s all of the above,” says the founder of the Charleston, South Carolina–based Life Raft Treats, which is known for their playful desserts. But that doesn’t mean Wong eschews pumpkin sweets altogether. “My team and I wanted to make a pumpkin-y, spice-y fall cake of our dreams, and this is it,” she says. Whether you fall into the anti–pumpkin pie camp along with Wong, or just want to shake things up this holiday season, this ice cream cake makes for a flavorful fall spin that may just replace the classic for many holidays to come.
