How To Make Pumpkin Pie Icebox Cake
An icebox cake is a perfect treat for anyone looking for easy, no-bake desserts. This particular recipe has layers of graham cracker and creamy pumpkin.
Serves:
Ingredients
- 40pcsgraham crackers,(squares)
- 2½cupsheavy whipping cream
- 1cuppowdered sugar
- 1tspcinnamon
- ⅛tspground cloves
- ⅛tspground nutmeg
- 1tspvanilla
- 14ozpumpkin puree,(about 2 cups)
Instructions
-
In a large bowl, beat cream with an electric mixer on high until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
-
Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low just until incorporated.
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Place one single layer of graham crackers into the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture.
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Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
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Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.
Nutrition
- Calories: 564.80kcal
- Fat: 31.20g
- Saturated Fat: 16.32g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.64g
- Polyunsaturated Fat: 4.27g
- Carbohydrates: 67.36g
- Fiber: 3.56g
- Sugar: 31.87g
- Protein: 6.02g
- Cholesterol: 90.57mg
- Sodium: 313.35mg
- Calcium: 105.67mg
- Potassium: 248.81mg
- Iron: 3.02mg
- Vitamin A: 614.86µg
- Vitamin C: 2.26mg
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