Pumpkin Pie Icebox Cake

$To make Pumpkin Pie Icebox Cake, gather these simple ingredients: - 1 can (15 oz) pure pumpkin puree - 1 cup heavy cream - 1 cup cream cheese, softened - 3/4 cup powdered sugar - 1/2 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 package (13.7 oz) graham crackers - 1 cup milk (for dipping graham crackers) - Whipped cream and cinnamon for topping (optional) If you can't find pumpkin puree, you can use fresh pumpkin. Just cook and blend it until smooth. For a lighter version, swap heavy cream with half-and-half. Cream cheese can be replaced with mascarpone for a richer flavor. For a gluten-free option, use gluten-free graham crackers. If you prefer a dairy-free cake, use coconut cream instead of heavy cream and a dairy-free cream cheese. You can also use maple syrup instead of powdered sugar for a natural sweetener. First, grab a large mixing bowl. Add softened cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice. Use a hand mixer or a spatula to mix these ingredients together. Blend until it becomes smooth and creamy. This step is key. The cream cheese adds richness, while pumpkin puree brings flavor. Next, take your graham crackers and prepare a shallow dish with milk. Dip each cracker into the milk quickly. You want them moist, but not soggy. Do this until you have enough for one layer. Lay them flat in your baking dish. A 9x13 dish works best for this. Now, it’s time to build your cake. Start with a layer of graham crackers at the bottom. Spread a layer of your pumpkin mixture on top of the crackers. Use a spatula to make it even. Repeat this process. Dip more graham crackers, layer them, then add more pumpkin mix. Keep going until you use all your ingredients. Finish with a pumpkin layer on top. Cover the dish with plastic wrap and place it in the fridge. Chill for at least six hours, or overnight for the best flavor. To make great whipped cream, start with cold cream. Cold cream whips better and faster. Use a mixing bowl that is also cold. You can chill it in the fridge for a bit. Whip the cream until you see soft peaks. This means it holds a shape but is still smooth. If you whip too long, it can turn to butter. Gently fold in your whipped cream with the pumpkin mix. This keeps the light and fluffy texture. Layering is key to a great Pumpkin Pie Icebox Cake. Begin with a solid base of graham crackers. Make sure to dip them in milk just enough to moisten them. Too much milk will make them soggy. After the first layer, spread the pumpkin mix evenly. Use a spatula for smoothness. Continue the process until you reach the top. Always finish with a pumpkin layer. This looks nice and helps the cake set better. One common mistake is over-whipping the cream. Stop when you see soft peaks. Another mistake is not chilling the cake long enough. Let it chill for at least six hours to set well. Make sure you cover your dish properly to avoid drying. Lastly, don’t rush the layers. Take your time for even layering. This makes a big difference in the final taste and look. {{image_2}} You can change the flavor of your Pumpkin Pie Icebox Cake easily. Try adding chocolate! Just mix in some cocoa powder to the pumpkin mixture. You can also use chocolate graham crackers for a richer taste. Another option is maple. Replace some powdered sugar with maple syrup for a sweet twist. Making this dessert fit your diet is simple. For a gluten-free version, use gluten-free graham crackers. They work just as well when dipped in milk. If you want a vegan option, swap cream cheese for a dairy-free alternative. Use coconut cream instead of heavy cream. This keeps the cake creamy without any dairy. Seasonal flavors can make this cake even more fun. In fall, add some apple or pear slices between the layers. You can also add a bit of nutmeg for extra warmth. In winter, try peppermint extract instead of vanilla. This gives it a festive touch. Don’t be afraid to experiment! Each season brings new ideas for your icebox cake. After you enjoy your Pumpkin Pie Icebox Cake, store leftovers in the fridge. Use an airtight container to keep it fresh. If you cover the dish tightly with plastic wrap, that works too. This dessert will stay good for about 3 to 5 days in the fridge. You can freeze this cake if you want to save some for later. First, let it chill in the fridge for a few hours. Then, cut the cake into slices. Wrap each slice in plastic wrap and place them in a freezer bag. This way, they will keep well for up to 2 months. You don’t need to reheat this cake. It tastes best when cold. Just take it out of the fridge or freezer and let it sit for a few minutes before serving. If it’s frozen, let it thaw in the fridge overnight for the best texture. Enjoy your delicious cake! Pumpkin Pie Icebox Cake stays fresh for about 3 to 5 days in the fridge. After that, it may not taste as good. Always cover it well to keep it from drying out. If you see any changes in smell or texture, it’s best to toss it. Yes, you can make this dessert ahead of time. In fact, it tastes better after chilling overnight. The flavors blend well, making each bite more delicious. Just remember to cover it tightly. This keeps it fresh and ready for your guests. If you don’t have graham crackers, you can try vanilla wafers or shortbread cookies. Both options work well and add a nice flavor. Just make sure to dip them in milk like you do with graham crackers. This helps keep your layers moist and tasty. This blog post covered all you need for a great Pumpkin Pie Icebox Cake. We looked at key ingredients and their perfect swaps. I gave you step-by-step guidance for mixing, layering, and serving. You learned tips for perfect whipped cream and common mistakes. We also explored fun variations and proper storage. Now, you are ready to create a delicious treat. Don’t hesitate to experiment with flavors and make it your own! Enjoy every bite of your creation!$

Delight your family with a no-bake Pumpkin Pie Icebox Cake that's perfect for fall! This easy dessert combines creamy pumpkin filling with layers of milk-dipped graham crackers for a delicious treat. With simple ingredients like pumpkin puree and cream cheese, you can whip this up effortlessly. Don’t miss out on this seasonal favorite—click through for the full recipe and impress everyone at your next gathering!

Print Recipe Pin Recipe

Ingredients

1 can (15 oz) pure pumpkin puree

1 cup heavy cream

1 cup cream cheese, softened

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 package (13.7 oz) graham crackers

1 cup milk (for dipping graham crackers)

Whipped cream and cinnamon for topping (optional)

Instructions

In a large mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy.

In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined.

Prepare a baking dish (approximately 9x13 inches). Take a graham cracker and dip it quickly in milk, ensuring it’s moist but not soggy. Place it at the bottom of the dish. Repeat this process to create a single layer of graham crackers.

Spread a layer of the pumpkin mixture over the graham crackers. Use a spatula to spread it evenly.

Continue layering by dipping more graham crackers in milk, placing them on top of the pumpkin layer, and then adding another layer of the pumpkin mixture. Repeat the process until all ingredients are used, finishing with a layer of the pumpkin mixture on top.

Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to let the flavors meld and the cake to set properly.

Before serving, top with dollops of whipped cream and a sprinkle of cinnamon for an added touch.

Prep Time: 30 mins | Total Time: 6 hrs (including chilling) | Servings: 12