Description
Indulge in the flavors of fall with this Easy Pumpkin Icebox Cake. This no-bake dessert layers creamy pumpkin filling and crunchy graham crackers, making it a perfect addition to your Thanksgiving feast or any cozy gathering. With minimal effort, you can create a stunning cake that will have everyone asking for seconds. Plus, its chilled nature makes it a refreshing treat for autumn!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup canned pumpkin puree
- 2 cups whipped cream (store-bought or homemade)
- 1/2 cup powdered sugar
- 2 tsp pumpkin pie spice
Instructions
- Prepare the base by layering half of the graham cracker crumbs in a 9×13 inch dish.
- In a mixing bowl, combine the pumpkin puree, powdered sugar, and pumpkin pie spice. Mix until smooth.
- Gently fold in the whipped cream until fully combined.
- Spread half of the pumpkin mixture over the graham cracker layer, then add another layer of graham crackers followed by the remaining pumpkin mixture.
- Cover and refrigerate for at least four hours or overnight to allow flavors to meld.
- Slice into squares, serve with extra whipped cream on top, and enjoy!
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (100g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, try substituting graham crackers with ginger snaps or adding chocolate chips. Ensure your cream cheese is at room temperature for easier blending.