Pumpkin Pie Icebox Cake
A delicious no-bake dessert that combines the flavors of pumpkin pie with creamy whipped cream, perfect for fall gatherings.
Ingredients
For the cake
- 40 square graham crackers or 20 if using long rectangular ones
- 2.5 cups heavy whipping cream expand to achieve desired texture
- 3/4 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla
- 2 cups pumpkin puree fresh or canned works
Instructions
Preparation
- Beat the heavy whipping cream in a large bowl with an electric mixer on high until soft peaks form.
- Add the powdered sugar and continue beating until stiff peaks form. Set aside 1 cup of the whipped cream and refrigerate.
- Add the cinnamon, ginger, nutmeg, cloves, vanilla, and pumpkin puree to the remaining whipped cream. Beat on low until mixed well.
Assembling the cake
- Place one single layer of graham crackers into the bottom of an 8x8" pan.
- Spread 1/4 of the pumpkin mixture evenly over the graham crackers using an offset spatula.
- Repeat the layers three more times, finishing with a layer of pumpkin mixture on top.
Chilling the cake
- Refrigerate for at least 4 hours until the cake is set and the graham crackers have softened.
- Cut into squares and serve with the reserved whipped cream.
Notes
Store any leftover cake in the refrigerator tightly covered. Best enjoyed within 3-4 days. For extra texture, consider adding crushed nuts or chocolate chips between the layers.