Pumpkin Spice Icebox Cake
Here in the South, we’ll hardly turn down a good icebox cake, no matter the season. And that’s especially true when it comes to this Pumpkin Spice Icebox Cake.
We’ve turned an iconic no-bake American dessert into your next favorite fall treat. Light, perfectly spiced pumpkin cream is layered between cinnamon graham cracker crumbs, then chilled overnight to create an impressive yet easy-to-make dessert that will inspire all the “oohs” and “aahs” at your next get-together. This icebox cake is so delicious, we might even recommend swapping it for your pumpkin pie this holiday season.
Recipe:
Prep time: 5 minutes
Active time: 30 minutes
Chill time: 8 to 12 hours
Total time: 8 hours, 35 minutes
Serves: 8 to 10
Ingredients:
For icebox cake:
1 3/4 c. heavy cream, cold
1/2 c. pumpkin puree (not pumpkin pie filling)
3/4 c. mascarpone
1/3 c. powdered sugar
1/3 c. firmly packed light brown sugar
2 tsp. vanilla extract
1/8 tsp. table salt
1 1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. instant espresso powder
18 to 20 cinnamon graham cracker sheets
For whipped cream topping:
1 c. heavy cream, cold
2 tbsp. powdered sugar
1/8 tsp. cream of tartar
1/4 tsp. vanilla extract
1/8 tsp. ground cinnamon
Pumpkin pie spice, for dusting
Directions
Step 1: Prep pan. Line a 9-inch by 5-inch loaf pan completely with plastic wrap, leaving a 4-inch overhang on all sides.
Step 2: Make pumpkin cream mixture. Add all ingredients for the icebox cake, except graham cracker sheets, to the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer). Mix on low speed to combine, then gradually increase to medium speed and whip until voluminous and soft peaks form—about 2 minutes.
Step 3: Assemble and chill. Spread 3/4 c. creamy pumpkin mixture into an even layer in the bottom of the prepared pan. Top with a layer of graham crackers, breaking the crackers as needed to fit the pan. Repeat this pattern—pumpkin cream then graham crackers—4 more times. Lastly, spread 3/4 c. pumpkin mixture over the final layer of graham crackers. Fold plastic wrap overhang over the top of the cake so that it's completely covered. Place in the fridge to chill for at least 8 hours, up to overnight.
Step 4: Make whipped cream topping. When ready to serve, make whipped cream topping. Add heavy cream, powdered sugar, cream of tartar, vanilla, and ground cinnamon to the bowl of a stand mixer fitted with the whisk attachment (or a large bowl and electric hand mixer). Whip on medium speed until medium peaks form—2 to 3 minutes, being careful not to over whip.
Step 5: Finish and serve. To remove cake from pan, unfold plastic wrap overhang, quickly invert the cake onto a serving platter, then remove plastic wrap. Top cake with a generous amount of whipped cream and a dusting of pumpkin pie spice. Return the cake to the fridge for 10 to 15 minutes before slicing and serving. TIP: for clean slices, use a sharp knife and wipe the knife off between slices.
Prep time: 5 minutes
Active time: 30 minutes
Chill time: 8 to 12 hours
Total time: 8 hours, 35 minutes
Serves: 8 to 10