Pumpkin Icebox Cake

Key Ingredients & Substitutions

Heavy Whipping Cream: This is crucial for a fluffy texture. If you need a lighter option, try using coconut cream. It will add a nice flavor, too!

Canned Pumpkin Puree: Make sure to use 100% pumpkin, not pumpkin pie filling, which has added sugar and spices. For a fresh twist, you can roast and puree your own pumpkin!

Graham Crackers or Gingersnap Cookies: Traditional graham crackers work well, but gingersnaps add a wonderful spice. If you’re gluten-free, enjoy gluten-free graham crackers or almond flour cookies as a substitute.

Brown Sugar: While I love the depth brown sugar gives, coconut sugar or maple syrup can be delicious alternatives if you’re looking for something unrefined.

How Do I Achieve the Perfect Whipped Cream?

Whipping cream is a key texture here. To get it just right, make sure your bowl and beaters are cold. Chill them in the freezer for 10-15 minutes. Then:

• Beat on medium speed until soft peaks form, then gradually add the powdered sugar and vanilla.
• Keep beating until stiff peaks form—this means the cream holds its shape without collapsing.
• Don’t overbeat though, or it can become grainy.

Use half of the whipped cream for mixing and half for the top layer. This gives a nice contrast and a smooth finish!

Delicious Pumpkin Icebox Cake Recipe

Ingredients You’ll Need:

For the Cream Layers:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon, plus more for dusting
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

For the Layering:

• 1 (8-ounce) package of graham crackers or gingersnap cookies

How Much Time Will You Need?

This delightful Pumpkin Icebox Cake takes about 20 minutes of prep time. After assembling, it needs to chill for at least 4 hours, or ideally overnight, to let the flavors mingle and the cookies soften. So, plan for a total of around 4 hours and 20 minutes, including chilling time!

Step-by-Step Instructions:

1. Prepare the Whipped Cream:

In a large mixing bowl, use an electric mixer to beat the heavy whipping cream until soft peaks form. This should take a couple of minutes. Once you have soft peaks, add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. This means the cream will hold its shape and be fluffy. Set aside about half of this whipped cream mixture for the top layer of the cake.

2. Mix the Pumpkin Cream:

In another mixing bowl, combine the pumpkin puree, brown sugar, ground cinnamon, pumpkin pie spice, and salt. Stir everything well with a spatula until it’s smooth. Next, gently fold the pumpkin mixture into the remaining whipped cream. This combines the flavors while keeping the mixture light and airy.

3. Assemble the Cake:

In a square or rectangular dish, spread a thin layer of the pumpkin whipped cream mixture to create a base. On top, arrange a layer of graham crackers or gingersnap cookies to cover the ice cream. Then, spread another layer of the pumpkin whipped cream mixture over the cookies. Repeat this layering process until all the pumpkin cream and cookies are used up, finishing with the reserved plain whipped cream on top.

4. Decorate and Chill:

For a beautiful finish, use a spatula or piping bag to create decorative peaks on the top layer of whipped cream. Dust the top with a sprinkle of ground cinnamon for an extra touch of flavor and visual appeal.

5. Refrigerate:

Cover the dish with plastic wrap and refrigerate the cake for at least 4 hours, or even better, overnight. This allows the flavors to blend together and the cookies to soften into a delightful texture.

6. Serve and Enjoy:

When you’re ready to serve, simply cut the cake into squares and enjoy the creamy, spiced goodness of your Pumpkin Icebox Cake! Perfect for any fall gathering or a cozy dessert treat at home.

Can I Use Whipped Topping Instead of Heavy Cream?

Yes, you can substitute whipped topping for heavy cream if you’re looking for convenience! Just use the same volume, but note that it may not have the same richness and flavor as freshly whipped cream.

How Can I Make This Recipe Gluten-Free?

To make a gluten-free version, simply use gluten-free graham crackers or gingersnap cookies. Many brands offer delicious options that will work perfectly in this recipe!

Can I Make This Ahead of Time?

Absolutely! This Pumpkin Icebox Cake is perfect for pre-prepping. You can make it up to two days in advance—just keep it covered in the refrigerator until you’re ready to serve!

What is the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the fridge. They will keep well for up to 3 days. Just be sure to give it a few minutes at room temperature before serving to soften the texture a bit!