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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
Author Morgan

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.