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Amazing 1 Pumpkin Icebox Cake recipe

Pumpkin Icebox Cake
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Create a delightful no-bake Pumpkin Icebox Cake. This recipe is perfect for dessert lovers seeking a simple yet impressive treat.

Ingredients

Scale
  • 1 (14.5 ounce) package graham cracker sticks
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 (15 ounce) can pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks
  • 1/2 cup chopped pecans, toasted (optional)

Instructions

  1. Prepare the graham cracker crust: In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, cinnamon, nutmeg, and cloves. Press the mixture evenly into the bottom and up the sides of a 9×13 inch baking dish.
  2. Make the pumpkin filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined.
  3. Stir in the pumpkin puree until the mixture is smooth and uniform.
  4. Gently fold in the whipped heavy cream until just combined. Be careful not to overmix.
  5. Spread the pumpkin cream cheese mixture evenly over the graham cracker crust.
  6. Chill the cake in the refrigerator for at least 4 hours, or until firm.
  7. Before serving, sprinkle with toasted chopped pecans, if desired.

Notes

  • For an easier crust, you can crush graham crackers in a food processor.
  • Ensure your cream cheese is fully softened for a smooth filling.
  • Chill time is crucial for the cake to set properly.
  • The toasted pecans add a lovely crunch and flavor.

Nutrition

Find it online: https://epicureempire.com/pumpkin-icebox-cake/