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pumpkin icebox cake
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Pumpkin Refrigerator Cake

This pumpkin spice icebox cake is a perfect no bake autumn treat. Includes pumpkin, whipped cream, graham cracker - so tasty and easy to make.
Course Dessert
Cuisine American
Keyword autumn, fall
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 pieces
Calories 647kcal

Equipment

Ingredients

  • 14.4 oz cinnamon graham crackers one box
  • 15 oz pure pumpkin puree one can
  • 2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 8 oz cream cheese 1 package, softened at room temperature
  • 1/2 cup white chocolate chips
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • cinnamon and whipped cream for garnish optional

Instructions

  • In a (chilled) large bowl, add the heavy whipping cream and sugar. Using the hand mixer, beat the whipped cream and sugar on medium speed until stiff peaks form. This can take 1 - 2 minutes. Don't overbeat.
    Pumpkin puree added to the whipped cream
  • Add the cream cheese, pumpkin, pie spice, and vanilla extract. Mix until just combined using a spatula or the hand mixer on low speed.
    White chocolate chips folded into the batter
  • Fold in the white chocolate chips with your electric mixer until just combined. Set aside for just a moment.
  • Break up the graham crackers to cover the bottom of your springform pan. Start with large pieces and then go around the edges with smaller pieces. My photo should help illustrate.
    Graham crackers lining the bottom of the pan
  • Spread 1/3 of your pumpkin cream mixture on top of the graham crackers. Place more graham crackers on top.
    Layering the pumpkin on the graham crackers
  • Add another layer of graham cracker and pumpkin, then do it more more time. You will have three layers of cracker and three layers of pumpkin. Smooth the final layer so it's flat.
    Final layer of graham crackers
  • Stick in the fridge and chill for at least four hours.
  • Serve your cake garnished with whipped cream and cinnamon if you like.

Notes

NOTE: If you want to make additional whipped cream for topping, double the heavy whipping cream to four cups and the sugar to one cup. Mix like in the recipe and then remove half of the mixture from the bowl and set aside for serving.
Nutritional information does not include whipped cream for topping, as it is optional.

Nutrition

Serving: 1piece | Calories: 647kcal | Carbohydrates: 66g | Protein: 8g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 455mg | Potassium: 329mg | Fiber: 3g | Sugar: 35g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 3mg