Pumpkin Icebox Cake (No-Bake Fall Dessert)
This pumpkin icebox cake is the ultimate no-bake pumpkin dessert for fall entertaining. It layers a light, creamy pumpkin mascarpone filling between graham crackers or gingersnaps, then chills into sliceable perfection. Cool, refreshing, and make-ahead friendly – it’s a dessert that feels special but couldn’t be easier to prepare!
Servings: 8 people
Ingredients
- 1 ½ cups mascarpone cheese about 12 ounces
- 1 cup heavy cream
- 1 cup prepared pumpkin butter use store bought or make your own - see recipe below
- pinch sea salt
- About 27 cinnamon graham crackers use GF if desired, but you’ll need more than 20 crackers since GF crackers are usually smaller or enough gingersnap cookies for 5 layers
- Garnish: whipped cream, cookie crumbs pumpkin spice, toasted pecans, caramelized pumpkin seeds
Instructions
- Lightly wet the inside of an 8.5 x 4.5-in or 9 x 5-inch loaf pan with water and then line with plastic wrap, allowing 4 inches of overhang. The moisture helps the plastic wrap stick better. In a large bowl, using an electric mixer, beat the mascarpone with the heavy cream at medium speed until smooth and just firm; do not overbeat. Fold in the pumpkin butter and a pinch of salt.
- Spread a 1/4-inch-thick layer (about ½ cup) of the pumpkin cream on the bottom of the pan. Arrange a single layer of graham crackers on top. It’s ok if you have to break them in order to fit. Repeat by layering with the remaining pumpkin cream and crackers, finishing with a final layer of cream on top. The loaf pan will get full to the top. I do 6 layers of cream and 5 layers of crackers.
- Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.
- Transfer loaf pan to the freezer an hour before serving. This will help the cake slice much easier. Uncover and invert the cake onto a platter. Remove the plastic wrap. Smooth out the top and sides with an offset spatula. Serve immediately with garnishes if desired. Best served cold.
Notes
Pumpkin Butter (this is a great hostess gift during the fall!)
Makes about 2 cups:
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
- ½ cup apple cider or apple juice
- ⅔ cup (packed) light brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- heaping ⅛ teaspoon sea salt
- Combine the pumpkin, apple cider (or juice), brown sugar, cinnamon, cloves, ginger, and salt in a medium, heavy saucepan. Bring to a boil over medium-high heat (because the mixture is so thick, it will be more like an active sputter). Reduce the heat to low and simmer, covered with the lid just slightly ajar, stirring occasionally so the pumpkin butter doesn't stick to the bottom, until thickened, about 20-40 minutes. This should reduce to about 1 cup.
- Let cool completely, then transfer to a jar and refrigerate until ready to use. This lasts for about 2 weeks in a tightly sealed container in the refrigerator.
Recipe Tips
- To make this pumpkin dessert dairy-free or vegan, swap in almond milk cream cheese for the mascarpone and omit the salt. Combine that with pumpkin butter, then fold in 2 cups of CocoWhip or another non-dairy whipped topping.
- For a gluten-free version, use your favorite GF graham crackers or gingersnap cookies. Note that smaller GF crackers may require a few extras to build even layers.
- I used 20 Trader Joe’s cinnamon graham crackers (four per layer) for an 8.5x4.5-inch loaf pan. If using a 10x5-inch pan, you’ll need about 24 crackers. The result will be slightly thinner but still delicious.
- Cover tightly and refrigerate for up to 3 days, or freeze for up to 1 month. For best presentation, freeze for one hour before slicing and serve cold.