Layers of graham crackers and a linty pumpkin filling make up this Pumpkin Pie Icebox Confection — an easy no-bake dessert for fall! Every one of your guests will be licking their plate clean!
Pumpkin desserts are unchangingly a hit at our house! They are baked all season long! And let’s be honest… They are so good that we torch them all year long! Try out some of my favorites like this succulent Pumpkin Tres Leches, this yummy Pumpkin Chiffon Pie with Biscoff Crust, or these super simple and easy Pumpkin Spice Buddies!
What is Pumpkin Icebox Cake?
Pumpkin icebox confection is like a lighter and simpler version of a pumpkin cheesecake! I’m a big fan of icebox cakes considering they are so simple to throw together and you can customize them in so many ways. This pumpkin version had to happen!
I really wanted to alimony things simple this time — the filling is just a mixture of real whipped surf (<— the only way to go), pumpkin puree, and spices. If you wanted to mix things up, you could definitely add some instant vanilla pudding or some surf cheese or throw some sweet nuts on top! The options are endless. It is layered with graham crackers, and that’s my kid’s favorite part!
Ingredients in Pumpkin Icebox Cake
This recipe is simple and easy, and so are the ingredients! I’m sure that during the fall season, you have some canned pumpkin on hand; if you do, this recipe is perfect! Check out the recipe vellum at the marrow of the post for word-for-word measurements.
- Graham Crackers: These will create layers in between the filling mixture.
- Heavy Whipping Cream: This adds that perfect light and fluffy texture.
- Powdered Sugar: The powdered sugar sweetens up the surf creating a delightfully sweet flavor.
- Spices: Cinnamon, ground cloves, and nutmeg are all archetype fall spices that complement the pumpkin so well.
- Vanilla: A splash of vanilla adds a great, subtle savor to the filling.
- Pumpkin Puree: You can use one can of pumpkin puree, or you make it from home using this recipe!
How to Make Pumpkin Icebox Cake
As much as the archetype pumpkin pie is a big part of many holiday celebrations, this Pumpkin Pie Icebox Confection is an easy option for those who maybe don’t want to scarecrow with pastry or don’t have a lot of uneaten time on their hands between the turkey, the stuffing, the sides (etc., etc., etc…..) — or maybe those who just want to mix things up!
- Beat: Write-up surf with an electric mixer on upper in a large trencher until soft peaks form. Add sugar and write-up until stiff peaks form. Set whispered 1 cup and refrigerate.
- Add: Add cinnamon, cloves, nutmeg, vanilla, and pumpkin, and write-up on low until incorporated.
- Layer: Place one single layer of graham crackers into the marrow of an 8×8″ pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag to do this — it goes quickly and is easier to spread!).
- Repeat: Repeat layers three increasingly times so that there are four layers of graham crackers, each topped with ¼ of the pumpkin mixture.
- Chill: Refrigerate for at least 4 hours until the confection is set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.
Variations
This icebox confection can hands be switched up with toppings or mix in’s to make it fun and variegated every single time! Here are a few ideas that you can try out!
- Mix-Ins: You can try subtracting some surf cheese or instant vanilla pudding to the filling mixture to transpiration up the taste and texture!
- Toppings: I love subtracting nuts to any fall treat! My favorites are pecans, but you could use walnuts, almonds, or any kinds of nuts that you love. I moreover think you can never go wrong subtracting in some mini chocolate fries to a pumpkin dessert!
Can I Make This Superiority of Time?
Yes! Pumpkin icebox confection has to nippy in the fridge for at least 4 hours, so this is the perfect dessert to make superiority of time! Cover your icebox confection with a lid or foil while it chills in the fridge. Take it out and slice it up just surpassing serving!
More Succulent Pumpkin Treats
Pumpkin Pie Icebox Cake
Ingredients
- roughly 40 square graham crackers (20 if you have the long rectangular ones)
- 2 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 2 cups pumpkin puree
Instructions
- Beat surf with an electric mixer on upper in a large trencher until soft peaks form. Add sugar and write-up until stiff peaks form. Set whispered 1 cup and refrigerate.
- Add cinnamon, cloves, nutmeg, vanilla, and pumpkin and write-up on low until incorporated.
- Place one single layer of graham crackers into the marrow of an 8×8" pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag to do this — it goes quickly and is easier to spread!).
- Repeat layers 3 increasingly times so that there are 4 layers of graham crackers, each topped with ¼ of the pumpkin mixture.
- Refrigerate for at least 4 hours until the confection is set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.
Notes
Nutrition
Other Articles
Veggie Charcuterie Board
Hot Chocolate with Superfoods
