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To make this Pumpkin Spice Icebox Cake, gather these simple ingredients: - 2 cups heavy whipping cream - 1 cup pumpkin puree - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 24 graham cracker sheets - 1 cup crushed ginger snap cookies (for topping) - Optional: additional pumpkin pie spice for garnish You will need a few basic tools to prepare this dessert: - Large mixing bowl - Electric mixer or whisk - 8x8 inch dish - Plastic wrap - Measuring cups and spoons If you want to add more flavor, consider these options: - A pinch of nutmeg for warmth - A splash of maple syrup for sweetness - Chopped pecans or walnuts for crunch These ingredients create a delicious and easy dessert. Feel free to mix and match as you see fit! You can find the Full Recipe above for complete instructions. 1. Start by whipping the heavy cream in a large bowl. Use a hand mixer or whisk until soft peaks form. This step is important for a light texture. 2. Slowly add the powdered sugar, vanilla extract, and pumpkin pie spice. Keep mixing until you see stiff peaks. Stiff peaks mean the cream holds its shape well. 3. Grab an 8x8 inch dish. Spread a layer of the pumpkin cream mixture evenly at the bottom. This creates the base for your cake. 4. Next, place a layer of graham crackers over the cream. If needed, break them to fit the dish. This will add a nice crunch. 5. Repeat the layers. Start with another layer of pumpkin cream, then add more graham crackers. Keep going until you fill the dish, ending with pumpkin cream on top. 6. For the final touch, sprinkle crushed ginger snap cookies over the top. This adds both flavor and crunch. 7. Cover the dish tightly with plastic wrap. Chill in the fridge for at least 4 hours, or overnight. Chilling helps the flavors blend and softens the crackers. 8. Before you serve, dust the top with a bit more pumpkin pie spice. This is optional but makes it look nice. Using visual aids can make this process more fun and easy. Look for step-by-step videos or images online. They show each step clearly. This will help you follow along and avoid mistakes. - Not whipping the cream enough: If the cream is too soft, your cake won’t hold its shape. - Skipping the chilling time: If you skip chilling, the layers won’t set well. - Using stale graham crackers: Fresh crackers make a big difference in taste. - Not layering correctly: Make sure each layer is even for the best results. - Over-mixing the cream: This can turn your cream into butter. Stop mixing when stiff peaks form. Following these steps will help you make a perfect Pumpkin Spice Icebox Cake! For the complete recipe, check the Full Recipe section. Whipping cream is key to a light and fluffy texture. Start with cold cream. It whips better when it’s cold. Use a large bowl to give the cream space to expand. Whip with a hand mixer or stand mixer on medium speed. Stop when you see soft peaks. If you want it firmer, keep going until you see stiff peaks. Be careful not to over-whip. You don’t want butter! Layering is fun and simple! Begin with a layer of the pumpkin cream mixture at the bottom. Then, place graham crackers on top. Make sure to break them if needed to fit. Repeat this process. Keep your layers even for the best look. End with a final layer of the cream mixture. This helps the top stay smooth and pretty. To boost the flavor, consider adding a pinch of nutmeg or cinnamon to the cream. This extra spice brings warmth. You can also try mixing in some finely chopped nuts or chocolate chips. They add a great crunch. For a twist, use crushed Oreos instead of graham crackers. This change gives a rich, chocolatey flavor. Enjoy experimenting with toppings like whipped cream or caramel sauce! {{image_2}} You can change the flavor of your Pumpkin Spice Icebox Cake easily. Try using different spices, like cinnamon or nutmeg, to mix up the taste. You can also add a layer of chocolate pudding for a rich twist. For a fruity touch, consider adding layers of sliced bananas or apples. These additions bring new flavors and textures to your dessert, making it fun and unique. If you need a gluten-free option, use gluten-free graham crackers instead. Many brands offer these, and they work well in this recipe. For a dairy-free version, replace the heavy cream with coconut cream. Just chill a can of coconut milk overnight, and scoop out the thick part. This gives you a creamy base without any dairy. These swaps keep the dessert tasty and friendly for everyone. This Pumpkin Spice Icebox Cake is perfect for many events. For a cozy family gathering, serve it with warm apple cider. If you have friends over for a game night, slice it into small squares for easy sharing. For a festive holiday dinner, place it on a beautiful platter and garnish it with fresh whipped cream and a sprinkle of cinnamon. No matter the occasion, this cake shines and delights your guests. For the full recipe, check out the section above. After you make your Pumpkin Spice Icebox Cake, you may have some left. Store it in the fridge. Use plastic wrap or a lid to cover it well. This keeps it fresh and tasty. Try to eat leftovers within three days for the best flavor. If you notice any changes in texture or smell, it’s best to toss it. You can freeze this dessert if you want to save some for later. First, cut it into pieces. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in an airtight container or a freezer bag. This helps prevent freezer burn. It can stay in the freezer for up to three months. When you want to eat it, just thaw it in the fridge overnight. The Pumpkin Spice Icebox Cake is best when fresh. In the fridge, it lasts about three to four days. If you freeze it, it can last up to three months. Always check for any off smells or changes in texture before eating. Enjoy your cake while it’s at its best! Yes, you can use store-bought whipped cream. It saves time and still tastes good. Just make sure it is in a tub, not in a can. This whipped cream has a nice texture for this cake. The cake lasts about four to five days in the fridge. Keep it covered to stay fresh. The flavors will deepen as it sits, making it even tastier. Just remember to serve it cold for the best flavor. You can use vanilla wafers or digestive biscuits. Both options work well and add a nice flavor. If you want a crunch, try crushed pretzels or even cookies. They will change the taste but still make a great dessert. For a gluten-free option, use gluten-free graham crackers. For the full recipe, check out the section above! This guide covered everything you need for your Pumpkin Spice Icebox Cake. We went over the ingredients, equipment, and optional flavors to enhance your dish. You learned step-by-step how to prepare, avoiding common mistakes. Tips helped you whip cream perfectly and create great layers. Variations showed how to cater to different tastes and diets. We also discussed how to store your cake safely. Now you’re ready to make a delicious dessert that everyone will love. Enjoy your baking adventure!

Pumpkin Spice Icebox Cake

Indulge in the deliciousness of Pumpkin Spice Icebox Cake with our easy recipe! This no-bake dessert combines creamy pumpkin flavor with layers of graham crackers and a delightful ginger snap topping. Perfect for fall gatherings, it’s sure to impress your guests! Discover step-by-step instructions and treat yourself to this seasonal delight.
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Ingredients
  

2 cups heavy whipping cream

1 cup pumpkin puree

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

24 graham cracker sheets

1 cup crushed ginger snap cookies (for topping)

Optional: additional pumpkin pie spice for garnish

Instructions
 

In a large mixing bowl, whip the heavy cream until soft peaks form.

    Gradually add the powdered sugar, vanilla extract, and pumpkin pie spice while continuing to whip until stiff peaks form.

      In an 8x8 inch dish, spread a layer of the pumpkin cream mixture evenly at the bottom.

        Place a layer of graham crackers over the cream mixture, breaking them as necessary to fit.

          Repeat layering: another layer of pumpkin cream, followed by a layer of graham crackers. Continue until you reach the top, ending with a layer of pumpkin cream.

            Sprinkle the crushed ginger snap cookies on top of the final layer for added texture and flavor.

              Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the graham crackers to soften.

                Before serving, dust with additional pumpkin pie spice if desired.

                  Prep Time: 30 minutes | Total Time: 4 hours (plus chilling time) | Servings: 8