Pumpkin Icebox Cake: A Creamy and Delicious Fall Dessert
Pumpkin icebox cake is the perfect dessert that requires no baking and can be made ahead! Use this fall recipe for parties, fall meals, and more.
More fall pumpkin recipes: pumpkin cake, how to make pumpkin pie spice, and pumpkin pancakes.
Pumpkin Icebox Cake
This pumpkin icebox cake dessert is the perfect fusion of pumpkin perfection and ease of preparation. With its creamy and dreamy texture, it’s sure to become your go-to dessert for autumn gatherings. Get ready to savor the essence of fall in every bite of this delightful treat.
Why You’ll Love This Recipe
There are so many reasons to love this Pumpkin Icebox Cake. First and foremost, it’s incredibly easy to make. With just a few simple ingredients and minimal prep time, you can whip up this dessert in no time. Whether you’re a seasoned baker or a beginner, this recipe is foolproof.
Secondly, the flavors in this cake are absolutely divine. The combination of pumpkin puree, vanilla pudding, dulce de leche, and cream cheese creates a rich and creamy filling that is perfectly balanced with the sweetness of powdered sugar and the lightness of cool whip. Each bite is a burst of fall flavors that will leave you craving more.
Ingredients
Here is a list of the ingredients you will need to make this delightful pumpkin icebox cake:
- pumpkin puree
- vanilla pudding
- dulce de leche
- powdered sugar
- cool whip
- cream cheese, softened
- honey graham crackers
- pumpkin pie spice to sprinkle
How to Make the Recipe
To make this Pumpkin Icebox Cake, start by combining pumpkin puree, vanilla pudding, powdered sugar, cream cheese, and dulce de leche in a stand mixer or in a bowl with a hand mixer. Mix until well combined and then fold in some cool whip. In a 13×9 pan, layer graham cracker sheets with the pumpkin mixture, repeating until all the ingredients are used. Finish with a layer of cool whip on top and sprinkle with pumpkin pie spice for decoration. Allow the cake to set in the refrigerator for at least 4 hours before serving.
Variations for the Recipe
If you want to change up the flavors of this Pumpkin Icebox Cake, there are a few variations you can try. For a more spiced flavor, add some additional pumpkin pie spice to the filling mixture. You can also experiment with different types of cookies or crackers for the layers. Graham crackers work great, but you can also try using ginger snaps or cinnamon graham crackers for a twist.
Pumpkin Icebox Cake
Ingredients
- 1 15 oz can pumpkin puree
- 1 3.4 oz package vanilla pudding
- 1/2 cup dulce de leche
- 1 cup powdered sugar
- 4 cups cool whip (or whipped cream)
- 8 oz cream cheese softened
- 4 sleeves honey graham crackers
- Pumpkin pie spice to sprinkle
Instructions
- In the bowl of a stand mixer, combine the pumpkin puree, pudding, powdered sugar, cream cheese, dulce de leche and mix well. Stop the machine, scrape down the sides and mix again.Â
- Gently fold in approximately 2 cups worth of cool whip – saving the rest for later. Â
- In a 13×9 pan, spread about ½ cup worth of the pumpkin mixture across the bottom of the pan.Â
- Place a layer of graham cracker sheets across the entire surface, as best as you can, of the pan – breaking off pieces if needed to help fit. Â
- Measure out approximately half of the pumpkin mixture and spread evening. Layer with another layer of graham cracker sheets. Spread out the remaining pumpkin mixture and top with the last layer of graham crackers.
- Spread the remaining cool whip on top of the graham crackers. Sprinkle with a little pumpkin pie spice for decoration.
- Allow the mixture to set for at least 4 hours – this allows the moisture to soften the graham crackers and it will cut easier. Enjoy!Â
Nutrition
Can the Recipe be Stored or Made Ahead?
Yes, this Pumpkin Icebox Cake can be stored for up to 2 days in an airtight container or covered with plastic wrap. The moisture from the filling will soften the graham crackers, making it easier to cut and serve. If you want to make it ahead of time, simply prepare the cake as directed and refrigerate until ready to serve.
Common Questions about Pumpkin Icebox Cake:
1. Can I use whipped cream instead of cool whip? Yes, you can substitute whipped cream for cool whip. Simply whip 2 cups of heavy whipping cream with ¼ cup of powdered sugar until stiff peaks form, and use it in place of the cool whip.
2. Can I make my own dulce de leche? Yes, you can make your own dulce de leche by boiling a can of sweetened condensed milk for approximately 3 hours. Make sure to keep an eye on it and add water as needed to prevent it from boiling dry.
3. Can I use pumpkin pie filling instead of pumpkin puree? No, it’s important to use pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin puree has a thicker consistency and is unsweetened, whereas pumpkin pie filling is already sweetened and spiced.
In conclusion, this Pumpkin Icebox Cake is a must-try dessert for the fall season. Its creamy and dreamy texture, combined with the rich flavors of pumpkin and dulce de leche, make it a true delight. Whether you’re serving it at a gathering or enjoying it at home, this cake is sure to impress. So go ahead and give it a try – you won’t be disappointed!
More Fall Recipes to Try:
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I'm Emily and I share my ideas to celebrate and create over at The Benson Street.
