Pumpkin Ice Box Cake

If you’re in need of a simple Thanksgiving dessert, this Pumpkin Ice Box Cake is the pick for you! With little hands-on time and full of  flavor, this dessert will be a hit on your dessert table.

Don’t hate me, but lately, I’ve been thinking about Thanksgiving. I know, I know. Wait until Halloween is over! But the reality is, we live in a retail-driven word, and holidays ‘start’ 6 weeks before the actual date which technically puts me behind the curve, right?

Thankfully, Thanksgiving is mostly about food – which everyone likes! Today’s post is inspired by Alex – the king of no desserts. When he was a kid his dad used to make him ice box cake – a delicacy I’d never had before – and I thought it would be fun to try it out with a fall spin.

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

Pumpkin Ice Box Cake

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!