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–+ servings

Pumpkin Icebox Cake

A no-bake pumpkin icebox cake that's perfect for fall! Layers of creamy pumpkin filling and gingersnap cookies create a delicious and easy dessert.
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Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 16 oz Gingersnap Cookies
  • 1 cup Butter melted
  • 1 can Pumpkin Puree
  • 1 cup Sugar
  • 1 tsp Pumpkin Pie Spice
  • 0.5 tsp Salt
  • 8 oz Cream Cheese softened
  • 1 cup Whipping Cream cold

Instructions
 

Preparation Steps

  • Crush gingersnap cookies into fine crumbs.
  • Combine cookie crumbs with melted butter and press into the bottom of a 9x13 inch baking dish.
  • In a separate bowl, beat together pumpkin puree, sugar, pumpkin pie spice, and salt.
  • Beat in cream cheese until smooth.
  • In a separate bowl, beat whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the pumpkin mixture.
  • Spread the pumpkin mixture over the cookie crust.
  • Refrigerate for at least 4 hours, or overnight, to allow the cake to set.

Notes

For a richer flavor, use brown sugar instead of white sugar.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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