Pumpkin Icebox Cake
Pumpkin Icebox Cake is a delicious and easy no-bake pumpkin dessert. Layers of creamy, whipped filling and graham crackers make this perfect for the season!
Servings 9 Servings
- 16 oz Heavy Whipping Cream
- 1 cup Powdered Sugar
- 1 tsp Vanilla
- 2 tsp Pumpkin Spice
- 14 oz Pumpkin Puree
- 27 squares Graham Crackers
Whip cream until soft peaks form.
Add vanilla and powdered sugar wand beat until stiff peaks form.
Transfer about 1 1/2 cups of whipped cream to another bowl and refrigerate for later.
Add pumpkin spice and pumpkin and stir until just incorporated.
Line an 8x8" baking dish with parchmant paper in both directons.
Add a thin layer of pumpkin mixture to the bottom of prepared dish.
Place 9 graham crackers on the bottom of the pan in a single layer.
Spread 1/3 of pumpkin mixture evenly over graham crackers.
Continue making 2 more layers the same way (for 3 total layers).
Refrigerate for 4 hours or freeze for 1 hour.
Serve with reserved whipped cream and dusted with pumpkin spice.
Calories: 421kcal | Carbohydrates: 51g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 299mg | Potassium: 203mg | Fiber: 3g | Sugar: 24g | Vitamin A: 7604IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg