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As the leaves begin to change and the air turns crisp, there’s nothing quite like indulging in a dessert that captures the essence of fall. The Pumpkin Spice Icebox Dream Cake is a delightful treat that perfectly embodies the cozy flavors of the season. This no-bake dessert combines the rich taste of pumpkin with warm spices, making it an ideal choice for gatherings, holiday celebrations, or simply as a comforting end to your day. What sets this icebox cake apart is its effortless preparation and the way it allows the flavors to meld together, creating a creamy and dreamy experience with every bite.

Pumpkin Pie Icebox Cake

Embrace the flavors of fall with the Pumpkin Spice Icebox Dream Cake, a no-bake dessert that combines creamy pumpkin and warm spices. Perfect for gatherings or cozy evenings, this cake features layers of graham crackers and a luscious pumpkin filling that melds beautifully when chilled. Effortless to prepare, it offers a delightful combination of textures and flavors sure to impress. Celebrate the season and create lasting memories with this easy, indulgent treat.
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Ingredients
  

2 cups pumpkin puree (freshly cooked or canned)

1 cup heavy whipping cream

1 cup cream cheese, softened to room temperature

1 cup powdered sugar

2 teaspoons pure vanilla extract

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 package (14 oz) graham crackers

1 cup pecans, finely chopped (optional, for added crunch)

Whipped cream and ground cinnamon for garnish

Instructions
 

Prepare the Pumpkin Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt. Mix well until all ingredients are fully incorporated and the filling is uniform in texture.

    Whip the Cream: In a separate bowl, use the mixer to whip the heavy cream until it forms stiff peaks. This will help create a light and airy consistency in your filling. Once whipped, gently fold the heavy cream into the pumpkin mixture using a spatula, taking care not to deflate the whipped cream. Mix until fully combined, but still fluffy.

      Layer the Cake: Take a 9x13 inch baking dish and start by placing a single layer of graham crackers on the bottom. Once the base is ready, spread a generous layer of the pumpkin filling on top of the graham crackers, smoothing it into an even layer with a spatula. If you like, sprinkle a portion of the finely chopped pecans over this filling for added texture.

        Repeat the Layering Process: Add another layer of graham crackers on top of the filling, pressing down slightly to ensure they adhere. Continue to alternate layers of filling, graham crackers, and pecans (if using) until you reach the top of the dish. Make sure your final layer is the pumpkin filling, smooth it out nicely.

          Chill the Cake: Cover the dish tightly with plastic wrap or aluminum foil and refrigerate it for at least 4 hours, although overnight is ideal. This chilling allows the flavors to meld beautifully and the graham crackers to soften, creating a wonderful cake texture.

            Serve the Dream Cake: Once chilled, remove the cake from the refrigerator and slice into squares. Serve each piece with a dollop of whipped cream on top and a dusting of ground cinnamon to enhance the fall flavors and presentation.

              Prep Time, Total Time, Servings: 20 minutes | 4 hours (plus chilling) | 12 servings