Layers of fluffy pumpkin mousse and softened graham crackers make up the layers in this pumpkin icebox cake. It's perfect for fall and tastes like pumpkin pie!
Recipe summary
Flavor/texture: Softened graham crackers layered with fluffy pumpkin spice mousse.
Key ingredients: Pumpkin puree, heavy cream, graham crackers, sugar, and pumpkin pie spices.
Pan size: 8x8 square
Similar to: Pumpkin Mousse, No-Bake Pumpkin Cheesecake Bars
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Ingredients and substitutions
- Heavy cream - Necessary to make whipped cream for this recipe. Heavy cream is a must because it contains 36% milkfat. The high percentage of fat is what allows heavy cream to be whipped into whipped cream and hold its shape. A lower fat dairy, like milk or half & half will not work for this recipe.
- Pumpkin puree - A can of pumpkin puree (not pumpkin pie filling) is needed for this recipe. You are welcome to substitute this with homemade, cooked pumpkin puree if you have it on hand.
- Sugar - Confectioner's sugar is best for this recipe because it incorporates seamlessly into the pumpkin puree. Using granulated or brown sugar can make your mousse grainy (since we are not heating the ingredients to melt the sugar).
- Flavor - Vanilla extract, cinnamon, nutmeg, ginger, and cloves add flavor to the mousse. The spices can be substituted with an equal amount of pumpkin pie spice blend.
- Graham crackers - Can be substituted with vanilla wafers or vanilla sandwich cookies (like golden Oreo cookies). Thicker cookies will take longer to soften than graham crackers.
How to make Pumpkin Icebox Cake
- Prepare your pumpkin mousse mixture and put a thin layer in the bottom of an 8x8" pan.
- Alternate layers of graham crackers and mousse for a total of 3 layers of each.
- Cover and refrigerate for 1 hour for firm graham crackers or 3 hours for a softer texture.
- Slice and serve cold.
Tips and tricks
- Making whipped cream - Never made whipped cream before? Check out my post on homemade whipped cream for even more details and step-by-step photos.
- Use very cold cream - Make sure your heavy cream is very cold and straight from the refrigerator. Even better, chill your bowl and whisk in the refrigerator for 10 minutes before starting.
- Use a hand mixer - When making whipped cream, use a hand mixer (or a stand mixer) with a whisk attachment. It speeds up the process significantly! Whipping by hand requires a lot of arm strength and extra time.
- Fold ingredients gently - when folding your pumpkin mixture into your whipped cream, use a spatula and fold slowly and gently, so as to not deflate your freshly whipped cream.
Frequently asked questions
No, canned pumpkin puree is steamed and pureed before canning, so it's ready to eat straight from the can.
Once the cake is assembled, cover and refrigerate for about three hours. This provides enough time to soften the graham crackers to a cake-like texture without getting mushy. For firmer graham cracker layers, serve after one hour of resting time.
This cake can be assembled and chilled one day ahead. Keep in mind that your graham crackers will continue to soften and lose texture the longer your cake sits. I recommend enjoying the entire cake (including leftovers) within about two days for best quality. For firmer graham cracker layers, prepare your pumpkin mousse the day beforehand and wait to assemble your cake until about 3 hours before serving.
Whipped cream, crumbled graham crackers, crumbled gingersnap cookies, a dash of cinnamon, chopped pecans or walnuts, a drizzle of caramel sauce, or mini chocolate chips.
Recommended
📖 Recipe
Pumpkin Icebox Cake
Ingredients
- 16 ounces (454 g) heavy cream, very cold
- 15 ounces (426 g) canned pumpkin puree
- 1 cup (114 g) confectioner's sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 12 graham crackers
Instructions
Pumpkin mousse
- In a large bowl, add cold heavy cream. Whip with a hand mixer or stand mixer until medium peaks have formed (about 2 to 3 minutes). Set aside.
- In a separate bowl, add pumpkin puree, confectioner's sugar, vanilla extract, and spices. Stir until combined. Gently fold together your whipped cream and pumpkin mixtures until evenly incorporated.
Cake assembly
- In an 8x8 square pan, add a thin layer of pumpkin mousse (this layer is not repeated). Top with a single layer of graham crackers. Top graham crackers with ⅓ of pumpkin mousse, spread into an even layer. Repeat these layers two more times, for a total of 3 layers each of graham crackers and pumpkin mousse.
- Cover and refrigerate for 1 hour for firm graham crackers, or 3 hours for a softer texture. Graham crackers will continue to soften over time and cake is best served within 24 hours.
- Slice and serve cold.
Equipment Recommendations
Notes
- Whipped cream: Heavy cream, ¼ cup of confectioner's sugar, and 1 teaspoon vanilla extract can be substituted with 4 cups of Cool Whip.
- Cookie options: Graham crackers can be substituted with vanilla wafers or Oreo cookies. Thicker cookies take longer to soften, about 12-18 hours.
- Spices: Spices listed can be substituted with an equal amount of pumpkin pie spice.
- To make ahead: Prepare pumpkin mousse, cover, and refrigerate overnight. Assemble cake as directed about 3 hours before serving.
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