This Pumpkin Icebox Cake is a creamy and dreamy dessert that brings fall to your table! Layers of pumpkin and cream cheese between crunchy graham crackers make it oh-so-delicious.
I love how no baking is needed! Just chill it in the fridge, and it’s ready for a sweet surprise. Perfect for gatherings or when you just need a little treat! 🎃🍰
Key Ingredients & Substitutions
Cream Cheese: This gives the cake a rich and creamy texture. If you want a lighter option, try using Greek yogurt or mascarpone cheese. They’ll still provide creaminess but with a different flavor profile.
Pumpkin Puree: Canned pumpkin is super convenient, but you can also roast fresh pumpkin for a more natural taste. Just make sure it’s pureed smoothly. Sweet potato can be a great substitute too if you’re looking for something a bit different!
Heavy Whipping Cream: This is key to achieving that light, fluffy texture. You can substitute it with coconut cream for a dairy-free option. You might lose some richness, but it will still taste fantastic!
Graham Crackers: Traditional graham crackers work well, but if you’re gluten-free, look for gluten-free graham crackers or even use Oreo cookies for a chocolatey twist.
How Do I Get the Perfect Fluffy Texture?
Folding whipped cream into the cream cheese mixture can be tricky. It’s important not to over-mix, as you want to preserve the airiness. Here’s how to nail it:
- Start with chilled equipment. Cold bowls and beaters lead to better whipped cream.
- Once your whipped cream forms stiff peaks, take a large spatula and scoop a third into the pumpkin mixture. Gently mix to lighten it.
- Then, add the rest of the whipped cream. Use a folding motion: scrape the sides of the bowl, lift from the bottom, and turn over. Repeat until just combined.
With these tips, your cake will have that perfect light and creamy texture! Enjoy making your Pumpkin Icebox Cake! 🍰✨
How to Make Pumpkin Icebox Cake
Ingredients You’ll Need:
For the Pumpkin Filling:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup powdered sugar
For Whipping:
- 2 cups heavy whipping cream, cold
For Layering:
- 1 box graham crackers (about 9 to 12 sheets)
- Ground cinnamon or pumpkin pie spice, for dusting on top
How Much Time Will You Need?
This delicious Pumpkin Icebox Cake will take you about 20 minutes to prepare. Then, you’ll need to refrigerate it for at least 6 hours, or ideally overnight, to let everything set and the flavors meld together. So, total time is about 6 hours and 20 minutes, but a little patience goes a long way!
Step-by-Step Instructions:
1. Cream the Cheese:
Begin by taking a large mixing bowl and beating the softened cream cheese with an electric mixer. Keep mixing until it’s smooth and creamy. This will be the base of your delicious filling!
2. Add the Pumpkin Flavors:
Now, it’s time to add your pumpkin puree, vanilla extract, and all those wonderful spices! Sprinkle in the ground cinnamon, nutmeg, ginger, cloves, salt, and powdered sugar. Beat everything together until the mixture is well combined and super smooth. This is your mouth-watering filling!
3. Whip the Cream:
In a cold mixing bowl, pour in your heavy whipping cream. Use the electric mixer again and whip it until stiff peaks form. This means the cream should hold its shape when you lift the beaters out. Be careful not to over-whip it.
4. Fold in the Whipped Cream:
Next, take your whipped cream and gently fold it into the pumpkin mixture. Use a spatula and fold carefully to keep that light, airy texture. You want it fully combined, but don’t lose the fluffiness.
5. Layer the Cake:
Grab a 9×9 inch (or similar size) square dish. Begin layering by placing a single layer of graham crackers at the bottom. Spread a generous layer of that creamy pumpkin filling on top of the crackers.
6. Continue with Layers:
Add another layer of graham crackers on this cream, then repeat the layering process – more pumpkin cream, followed by graham crackers. Keep going until you reach the top of the dish, finishing with a layer of the pumpkin cream mixture.
7. Final Touches:
Use a spatula to smooth the top neatly. If you like, you can pipe or spread any remaining whipped cream over the top for a nice finish. Finally, dust some ground cinnamon or pumpkin pie spice on top for that perfect touch!
8. Chill and Serve:
Cover your cake and place it in the refrigerator. Let it chill for at least 6 hours, but overnight is best. This will help the graham crackers soften and absorb all that yumminess. When ready, simply slice into squares, serve chilled, and enjoy this creamy, spiced delight!
Can I Use a Different Type of Cream Cheese?
Absolutely! You can use Neufchâtel cheese for a lower-fat option, or even a non-dairy cream cheese if you’re looking for a vegan alternative. Just be aware that it may slightly change the flavor and texture.
How Do I Know if My Heavy Cream is Whipped Properly?
When whipped correctly, your cream should form stiff peaks, meaning it holds its shape when you lift the beaters. Be careful not to over-whip, as it can turn grainy or even turn into butter!
Can I Make This Cake Gluten-Free?
Yes, just substitute the graham crackers with gluten-free graham crackers or use a similar gluten-free cookie. Just make sure to check labels for any hidden gluten in the ingredients.
How Long Will Leftovers Last?
Your Pumpkin Icebox Cake can be stored in the refrigerator for up to 3 days in an airtight container. It’s best enjoyed while it’s fresh, but it will still taste great for a couple of days following! Just be sure to keep it covered to maintain its texture.
