Description
No-bake Pumpkin Icebox Cake is the ultimate autumn dessert, featuring luscious layers of creamy pumpkin filling nestled between a crunchy gingersnap crust. This effortless treat requires no baking, making it perfect for holiday gatherings or cozy family dinners. With its delightful flavors and stunning presentation, it’s sure to impress your guests and become a seasonal favorite.
Ingredients
Scale
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1 cup heavy whipping cream
Instructions
- Combine gingersnap crumbs and melted butter in a bowl. Press mixture into an 8-inch square baking dish and refrigerate.
- In another bowl, beat cream cheese until smooth. Gradually mix in pumpkin puree, powdered sugar, and cinnamon until well combined.
- Whip heavy cream in a separate bowl until stiff peaks form. Gently fold whipped cream into the pumpkin mixture until fully incorporated.
- Spread half of the pumpkin filling over the chilled crust. Optionally add another layer of crushed gingersnaps before topping with remaining filling.
- Cover and chill for at least four hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg