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A slice of a pumpkin icebox cake with layers.

Pumpkin Icebox Cake

  • Author: Kelli Avila
  • Prep Time: 00:25
  • Total Time: 09:25
  • Yield: Serves 8-10
  • Category: Cake
  • Method: No-Bake
  • Cuisine: Sweet

Description

An easy Autumn dessert, this Pumpkin Icebox Cake features layers of no-bake pumpkin cream, marshmallow cream, and graham crackers. Top it all off with maple whipped cream and chopped pecans for a dessert that doesn’t require you to turn on the oven!


Ingredients

For Pumpkin Cake:

  • 11/2 cup (340 grams) heavy cream, cold
  • 8 ounces (230 grams) cream cheese, softened
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon vanilla
  • 1 cup (90 grams) marshmallow fluff
  • ¾ cup (170 grams) pumpkin puree
  • 1/2 cup (100 grams) dark brown sugar, packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1214 graham crackers (about 3 sleeves)

For Maple Whipped Cream:

  • ½ cup (115 grams) heavy cream, cold
  • 2 tablespoons (40 grams) maple syrup
  • ½ cup (60 grams) pecans, chopped

Instructions

  1. Add heavy cream to the bowl of an electric mixer with a whisk attachment. Whip on medium-high speed until medium-stiff peaks form, about 3 minutes. Remove the whipped cream and place in a separate bowl and set aside.
  2. Place the cream cheese, granulated sugar, and vanilla in the now-empty mixing bowl. Whip on medium speed until completely smooth, about 2 minutes, scraping down the bowl halfway through.
  3. Transfer half of the cream cheese mixture to a separate bowl. Add marshmallow fluff to cream cheese in the bowl and fold it in. Then, add half of the set aside whipped cream to the fluff mixture and gently fold it in until just combined. Set aside.
  4. Return to the remaining cream cheese in the electric mixing bowl, and add the pumpkin puree, brown sugar, cinnamon, nutmeg and salt. Whip together until smooth, about 1 minute. Fold in the remaining set aside whipped cream, until just combined.
  5. Line a 9” square baking dish (see note about other containers) with 1 long piece of plastic wrap or parchment paper so that it covers the bottom and up 2 of the sides, and it leaves some overhang. This will help release the cake later.
  6. Line the entire bottom with graham crackers, cutting any crackers as needed so the bottom is covered completely.
  7. Spread half of the pumpkin cream filling evenly on top of the graham crackers.
  8. Spread half of the marshmallow cream filling evenly on top of the pumpkin filling.
  9. Place another layer of graham crackers on top.
  10. Repeat the process with one more layer of pumpkin cream, and marshmallow cream.
  11. Then cover only half of the marshmallow with the final layer of the graham crackers. 
  12. Cover the dish and let chill in the refrigerator for 8-12 hours.
  13. Transfer the dish to the freezer to let chill for at least 1 hour before ready to serve.
  14. Once ready to serve, remove from the freezer. Run a dull butter knife under hot water and dry it. Carefully run it along the outside edges of the cake, to help release the sides from the pan. Then lift the cake out of the pan.
  15. Place cake on a cutting board and cut in half along the edge of the graham crackers. Place the half with the graham cracker on top of the layer with the marshmallow so you have tall loaf cake. 
  16. When ready to serve, combine heavy cream, and maple syrup in a bowl of an electric mixer. Beat on medium-high until soft peaks form, about 2 minutes.
  17. Place whipped cream on top of the cake and using an offset spatula or spoon, spread the whipped cream down the sides. Sprinkle the top of the cake with pecans.
  18. Let the cake sit for 5-10 minutes to soften up, and then slice and serve.

Notes

You do not need to use a straight-sided square baking container to make this. You can truly assemble this cake in any baking tin you have. You can change the shape. You’ll just modify the recipe by changing the number of layers you have. Either way, it’s still going to be super delicious, so don’t spend too much time thinking about what vessel you’ll assemble the cake in, and just use what you have.

Letting the cake chill in the refrigerator transforms this dessert from a crunchy graham cracker layered dessert to a cake as the crackers soak up the cream and soften.  The reason the recipe then calls for a quick chill in the freezer before serving is that having the cake slightly frozen makes it sturdier to cut in half, stack, and garnish. This step is optional, as you don’t even have to stack them if you don’t want to, but this is a trick that makes it easier to handle the dessert.

Letting the cake chill in the refrigerator transforms this dessert from a crunchy graham cracker layered dessert to a cake as the crackers soak up the cream and soften.  The reason the recipe then calls for a quick chill in the freezer before serving is that having the cake slightly frozen makes it sturdier to cut in half, stack, and garnish. This step is optional, as you don’t even have to stack them if you don’t want to, but this is a trick that makes it easier to handle the dessert.

Keywords: Pumpkin Icebox Cake