Indulge in the creamy, dreamy delight of our No Bake Pumpkin Caramel Icebox Cake—a dessert that combines the rich flavors of fall with the simplicity of no-bake preparation! Perfect for gatherings or a cozy night in, this luscious cake layers whipped pumpkin cream and sweet caramel between crunchy graham crackers, creating a mouthwatering treat that will have everyone coming back for seconds. With just 30 minutes of prep time, you can whip up this show-stopping dessert that’s as easy to make as it is to devour. Get ready to impress your friends and family with a dessert that tastes like a slice of autumn heaven!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups heavy cream
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup caramel sauce
- 1 package graham crackers
Instructions
- In a large mixing bowl, combine heavy cream, pumpkin puree, powdered sugar, ground cinnamon, and ground nutmeg. Using an electric mixer, whip the mixture on medium-high speed until stiff peaks form, about 3-4 minutes.
- Prepare a 9x13 inch rectangular baking dish by lightly greasing the bottom with cooking spray or lining it with parchment paper to ensure easy removal.
- Create the first layer by arranging graham crackers in a single, even layer across the bottom of the dish, breaking crackers as needed to fit completely.
- Spread approximately one-third of the pumpkin cream mixture evenly over the graham cracker layer, ensuring complete coverage.
- Drizzle a portion of the caramel sauce in a zigzag pattern across the cream layer, creating a decorative and flavorful pattern.
- Repeat the layering process: add another layer of graham crackers, followed by pumpkin cream, and caramel sauce drizzle. Continue until you've used all ingredients, typically creating 3 layers.
- For the final top layer, ensure the pumpkin cream completely covers the top graham crackers and create a final decorative caramel sauce drizzle.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow graham crackers to soften and flavors to meld.
- Before serving, let the icebox cake sit at room temperature for 10-15 minutes to soften slightly.
- Cut into squares and serve chilled, optionally garnishing with additional caramel sauce or a sprinkle of cinnamon.
Tips
- Chill Time is Key: For the best texture and flavor, allow your icebox cake to chill in the refrigerator for at least 6 hours, or overnight if possible. This will give the graham crackers time to soften and the flavors to meld beautifully.
- Whipping Cream: Make sure your heavy cream is very cold before whipping. This helps achieve those perfect stiff peaks and a light, airy texture for your pumpkin cream mixture.
- Layering Technique: When layering, ensure each layer of graham crackers is fully covered with the pumpkin cream mixture and caramel sauce to prevent dry spots and enhance flavor in every bite.
- Garnish for Extra Flair: Before serving, consider garnishing with a drizzle of extra caramel sauce, a sprinkle of cinnamon, or even some chopped nuts for added texture and visual appeal.
- Make Ahead: This dessert is perfect for making ahead of time. Prepare it a day in advance and let it sit in the fridge overnight; it’ll be ready to impress when your guests arrive!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 3g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
