Pumpkin Icebox Cake

This Pumpkin Icebox Cake is the perfect fall treat! With little hands-on time and full of flavor, this dessert will be a hit on your dessert table. There’s no need to heat your home to enjoy this fun pumpkin dessert.

This post was originally published October 2016 and has since been updated

I adore all things pumpkin and fall. From my sugar free pumpkin spice coffee creamer to candied pumpkin seeds to my vast array of Halloween recipes, I find myself in a haze of fall some times.

But this pumpkin icebox cake deserves to sit on a leaf strewn pedestal. It’s THAT good.

Needing minimal ingredients and even less hands on time, this dessert is perfect for a no bake dessert or an easy Thanksgiving treat.

My favorite part about this fall dessert? It’s ridiculously easy.

Pumpkin Ice Box Cake Recipe

This pumpkin icebox cake uses a few ingredients and short-time uses my favorite candied pumpkin seeds and the flavors of fall.

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Pumpkin Ice Box Cake Recipe

This pumpkin icebox cake uses a few ingredients and short time uses my favorite candied pumpkin seeds and the flavors of fall.

Course Desserts

Cuisine American, fall

Prep Time 5 minutes

Resting Time 3 hours

Servings 6

Ingredients

• 1 pint heavy whipping cream
• 3/4 cup pumpkin puree
• 1 TBS white sugar or maple syrup
• 1 tsp vanilla
• 1 TBS pumpkin pie spice
• pinch of salt
• Pumpkin Spice Candied Pepitas
• Graham crackers

Instructions

1. Add cream, sugar and vanilla to your stand mixer and whip until a very thick whipped cream. It should hold a stiff peak but not have separated.
2. Add pumpkin puree and pumpkin pie spice to the bowl before gently folding to combine.
3. Line a loaf pan with plastic wrap. Lay down your first layer of graham crackers, followed by about 1/3 of your cream. Sprinkle with pepitas and repeat until finished.
4. Refrigerate for at least 3 hours or until graham crackers are soft. Using the plastic wrap, remove from the pan and slice to serve. Sprinkle with more candied pepitas if desired.

Ingredients

1 pint of heavy whipping cream
3/4 cup of pumpkin puree
1 TBS of white sugar*
1/2-1 tsp vanilla
1 TBS pumpkin pie spice
pinch of salt
Pumpkin Spice Candied Pepitas
Graham crackers

Add cream, sugar and vanilla to your stand mixer and whip until a very thick whipped cream. It should hold a stiff peak but obviously not have separated.

Add pumpkin puree and pumpkin pie spice to bowl before stirring to combine.

Line a loaf pan with plastic wrap. (You could probably use a larger pan – I had leftover cream after.) Lay down your first layer of graham crackers, followed by about 1/3 of your cream. Sprinkle with pepitas and repeat until finished.

Refrigerate for at least 3 hours or until graham crackers are soft. Using the plastic wrap, remove from the pan and slice to serve. Sprinkle with more candied pepitas if desired.

*you can substitute maple syrup, but I found the texture, taste, and sweetness to be superior with plain sugar.

So tell me – ever had ice box cake? What’s your favorite simple dessert to bring places? Are you thinking about Thanksgiving yet? Let me know in the comments!