Pumpkin Icebox Cake

Key Ingredients & Substitutions

Pumpkin Puree: Use canned pumpkin puree for convenience, or roast your own pumpkin and blend it until smooth for a fresher flavor.

Cream Cheese: Make sure your cream cheese is softened to avoid lumps. For a lighter version, you can use mascarpone cheese or Greek yogurt as a substitute.

Whipping Cream: Heavy whipping cream is preferred for its richness, but you can use a non-dairy option like coconut cream for a vegan version.

Graham Crackers: Traditional graham crackers work well, but if you’re looking for a spiced flavor, ginger snap cookies are a great alternative.

Spices: Feel free to adjust the spices to your taste. If you love more warmth, increase the amounts or add allspice for a different kick!

How Do I Make The Creamy Pumpkin Filling Smooth?

The key to a silky pumpkin filling is to ensure your cream cheese is at room temperature. This helps avoid lumps when mixing. Here’s how to achieve that creamy texture:

• Soften cream cheese by letting it sit at room temperature for about 30 minutes.
• First, beat it alone in a bowl until it’s smooth before adding the pumpkin puree and spices.
• Mix in powdered sugar slowly to incorporate it without clumping.
• Finally, gently fold in whipped cream to keep the mixture airy.

Your filling will be deliciously creamy and light, making each bite of the icebox cake delightful!

How to Make Pumpkin Icebox Cake

Ingredients You’ll Need:

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves

For the Whipped Topping:

• 2 cups heavy whipping cream
• 1 tsp vanilla extract

For the Layers:

• 1 (12 oz) box of graham crackers or ginger snap cookies
• Ground cinnamon or pumpkin pie spice (for dusting)

How Much Time Will You Need?

This delightful Pumpkin Icebox Cake takes about 30 minutes to prepare and needs to chill for at least 4 hours, or preferably overnight. This means you can whip it up in no time and let it rest while you focus on other tasks!

Step-by-Step Instructions:

1. Prepare the Pumpkin Filling:

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. This helps break up any lumps. Next, add in the pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and cloves. Mix everything together until it’s well combined and smooth.

2. Make the Whipped Cream:

In another chilled mixing bowl, pour in the heavy whipping cream and add the vanilla extract. Using an electric mixer, whip the cream until stiff peaks form. This means the cream will hold its shape when you lift the beaters out.

3. Combine the Mixtures:

Gently fold the whipped cream into the pumpkin mixture. Use a spatula to carefully mix them together until everything is fully incorporated. This keeps your filling light and fluffy!

4. Layer the Cake:

Grab your serving dish or a baking pan and begin layering! Start by placing a layer of graham crackers or ginger snaps on the bottom of the dish. Then, spread a thick layer of the pumpkin cream mixture over the cookies, making it evenly distributed. Repeat this process with another layer of cookies followed by another layer of pumpkin cream. Finally, add a top layer of cookies.

5. Add the Final Touches:

If you have any pumpkin cream leftover, spread it on top of the final layer of cookies or simply cover the top with a generous dollop of whipped cream. Dust the top with ground cinnamon or pumpkin pie spice for a festive finishing touch.

6. Chill and Serve:

Cover the dish with plastic wrap or a lid and refrigerate it overnight, or for at least 4 hours. This chilling time allows the flavors to blend and the cookies to soften. When you’re ready to serve, cut the cake into squares and enjoy! It’s creamy, spiced, and absolutely delicious!

Enjoy this creamy, spiced, no-bake Pumpkin Icebox Cake that’s perfect for fall gatherings!

Can I Use Fresh Pumpkin Instead of Canned?

Yes, you can! Roast a small sugar pumpkin until it’s tender, scoop out the flesh, and blend it until smooth. Just make sure to measure out 15 oz for the recipe.

How Do I Store Leftovers?

Store any leftover Pumpkin Icebox Cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Just make sure to cover it well to prevent any flavor absorption from other foods!

Can I Make This Recipe in Advance?

Absolutely! This cake is perfect for making ahead of time. It actually tastes better the next day as the flavors meld together. Prepare it a day or two before your event, and it will be ready to serve when you are!

Can I Substitute Non-Dairy Ingredients?

Yes! For a dairy-free option, use non-dairy cream cheese and coconut cream instead of heavy whipping cream. You’ll get a similar creamy texture while keeping it dairy-free!