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Pumpkin Spice Icebox Cake

Pumpkin Spice Icebox Cake



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If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things. Check out step-by-step photos here.

Ingredients

  • 2 vanilla beans, split lengthwise, or 2 teaspoons vanilla paste or extract
  • ⅓ cup mascarpone or sour cream, room temperature
  • ⅓ cup sweetened condensed milk
  • 2 teaspoons pumpkin pie spice
  • 12 5x2-inch graham crackers
  • 2 ounces strong coffee or espresso, room temperature
  • Pecan brittle, pecan praline, or chocolate butter toffee bar, chopped (for topping)

Recipe Preparation

  • Real Talk: If you REALLY don’t want to bother with the layering, serve this in small bowls, cups, or clear jars as individual parfaits (a spoonful of pumpkin mixture, a spoonful of cream, with crumbled graham crackers and candy on top). Don’t worry, we won’t comment on how lazy you are.

  • Scrape seeds from vanilla beans into a large bowl; reserve pods for another use. These babies are expensive! You can blend them with salt or sugar to make vanilla-infused seasonings, add them to simple syrup, or cover them in a jar with vodka to make your own vanilla extract. Sweet!

  • Anyway, back to the recipe. Add cream and a pinch of salt to bowl. Using an electric mixer on medium-high speed, beat until stiff peaks form.

  • Whisk pumpkin pureé, brown sugar, mascarpone, condensed milk, pumpkin pie spice, ginger, and ¼ tsp. salt in a medium bowl until smooth. Fold 1½ cups whipped cream into pumpkin mixture until combined and no streaks of white remain.

  • Using a spatula or spoon, schmear a thin layer of remaining whipped cream in the center of a large serving plate (make sure it’s big enough so 3 graham crackers can cover it). Place 3 graham crackers, side by side with the long sides touching, over cream. Lightly brush tops with coffee. Spread ¾ cup pumpkin mixture evenly over crackers. Top with ½ cup whipped cream and spread evenly to edges. Repeat with remaining layers, ending with whipped cream. Make it all swirly and pretty if you’d like. Chill, uncovered, until crackers have softened, at least 3 hours and up to 6. Top with chopped brittle before serving.

Related Video

Pumpkin Spice Icebox Cake

Reviews SectionLoved this. The filling tastes just like pumpkin pie. We tweaked it a bit to our tastes - used the whole can of pumpkin (hate to waste), used a mixture of cinnamon, cloves, nutmeg and allspice in place of pumpkin pie spice, used regular vanilla in place of vanilla beans. used broken gingersnaps in place of some graham crackers. Brushed crackers with Jack Daniels Honey in place of coffee. We also made a gluten free version with Walkers ginger/lemon GF shortbread and that worked great.Karmann YusishenPennsylvania11/23/18Love this. Everything you want in a fall dessert.careypolisBrooklyn10/31/17

Recipe Summary

  • 2 cups heavy cream
  • 1 cup sifted powdered sugar, divided
  • 2 teaspoons vanilla
  • 1 teaspoon ground nutmeg
  • ½ cup canned pumpkin
  • ¾ cup dulce de leche
  • 2 5.25 ounce packages thin gingersnap cookies, such as Anna's (40 cookies)*
  • Cinnamon

In a large mixing bowl, beat cream, 1/2 cup powdered sugar, the vanilla and nutmeg with an electric mixer on medium speed until stiff peaks form. Fold in pumpkin and remaining 1/2 cup powdered sugar. Transfer mixture to a disposable piping bag or resealable plastic bag. Cut off the tip or corner of bag to pipe.

Spread a thin layer (about 1/2 teaspoon) of dulce de leche on each gingersnap cookie, then pipe about 2 teaspoons cream mixture on top. Stack cookies together to make 4 stacks of 10 cookies. Lay the first cookie stack on its side at the end of an oval or rectangular platter (pipe a bit of cream under it to hold it in place). Lay the other stacks next to the first one, so they touch (imagine tin cans lying next to each other on their sides). Freeze 20 minutes.

Pipe the outsides of the stacks all over with remaining cream mixture, then spread evenly using a knife dipped in water to smooth and square edges. Loosely cover in plastic wrap (insert a few toothpicks in top to keep plastic from sticking to cake). Refrigerate at least 1 hour or up to overnight.

To serve: Warm remaining dulce de leche in microwave, thinning with a little milk or cream if needed. Slice cake crosswise into eight slices (through the center of each cookie stack), cleaning the knife between each cut. Garnish each slice with a drizzle of dulce de leche and a sprinkle of cinnamon.

Or use Nabisco gingersnaps and reduce to 32 cookies, using 8 cookies per stack.


Pumpkin Spice Icebox Cake

Hello friends! It has been a hot minute since I’ve hopped on here and typed up a post for ya’ll – this year has been a wild one for sure! I’m getting back into it though and will have some new content for you for fall, winter and the holidays! So, lets get started with this amazing pumpkin spice icebox cake!

Now this is for pumpkin spice fans that live in warmer climates (or like cold desserts) and want to change it up from your traditional pumpkin spice cake or roll. It is no less decadent though with layers of whipped cream and pumpkin sandwiching cinnamon sugar graham crackers. Yes please!

One of the most important things regarding this pumpkin icebox cake is that you want to assemble it a least a day before you intend to cut and serve to give it plenty of time in the freezer. This not only will firm up the cake, but it will allow the flavors to really meld and combine. I made this the night before I wanted to serve it and dished it up the next day!

This also means that this cake stores well, up to a month in the freezer. I find that the freezer is the best place for this cake as the fridge just didn’t set it up firm enough. If you want it to be scoop-able, then you can let it firm up in the fridge, you just wont be able to cut it into clean wedges.

So here’s what you’ll need for your pumpkin spice icebox cake:

  • Cold Heavy Cream
  • Canned pumpkin (not pumpkin pie filling)
  • Sweetened Condensed milk
  • Sour cream or Greek yogurt
  • Brown sugar
  • Salt
  • Pumpkin pie spice
  • Ground ginger
  • Vanilla
  • Cinnamon sugar graham crackers

Let’s Put it together:

First up, the cold heavy cream. There really is no substitute for this as you want stiff peaks of whipped cream to fold into the heavier pumpkin mixture. It is important that your cream is very cold as it will whip up faster. So throw it into your stand mixer, or use a hand mixer, or (goodness) use a whisk and beat the cream until stiff peaks form at the end of the whisk attachment. Don’t over do it though and make butter – so keep your eye on the cream.

Next, whisk everything else (aside from the graham crackers) in a large bowl. Once combined, fold half the whipped cream in using a spatula. You want to go down the middle of the mixture and then around the outside of the bowl. Fold until the cream is just combined, then do it again with the remaining cream.

You don’t have to use a spring form pan to make this cake, but I found that it was easier to remove and store with one. You want to line the bottom of your chosen pan with wax paper then top with a thin layer of your pumpkin cream. Layer up with graham crackers and continue until you are at the top of the pan with the last layer of pumpkin cream. Top with crushed graham crackers, another round of wax paper and then wrap tightly with plastic wrap before popping in the freezer over night.

So why wax paper? Cream (and really any dairy for that matter) is highly susceptible to picking up nasty odors, so unless your freezer is supppper clean, you’ll want to wrap this cake up tight to keep odor out.

Once 8-12 hours has passed, you are ready to de-pan, slice and serve! Now that, my friends, is an easy pumpkin spice dessert that you don’t even turn the oven on for. Enjoy!

Find more pumpkin inspiration here!


PUMPKIN ICEBOX CAKE

This pumpkin icebox cake starts off with layers of graham crackers. They become soft and cake-like when layered between a pumpkin cream cheese mousse. The mousse is made with whipped cream, cream cheese, pure pumpkin and pumpkin pie spice.

To finish it off, you can add a sprinkle of shaved chocolate, chopped pecans and a drizzle of caramel sauce.

You can whip this icebox cake up the night before which makes it perfect for serving company or at Thanksgiving and yet simple enough that you don’t need a special occasion to make it.


Recipe Summary

  • 16 cinnamon graham crackers, broken into large pieces
  • 1 tablespoon dark-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 3 teaspoons unflavored powdered gelatin (from 2 packets)
  • 1 can (29 ounces) pure pumpkin puree
  • 4 ounces cream cheese, room temperature
  • 1 can (12 ounces) evaporated milk
  • 1 cup packed dark-brown sugar
  • 3/4 to 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground or freshly grated nutmeg, plus more for garnish
  • 3/4 teaspoon coarse salt
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar

Make crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.

Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.

Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.


Pumpkin Icebox Cake Easy Recipe

The next few weeks are going to be all about pumpkins, so I thought I may as well jump on the bandwagon. I think of icebox cakes as being desserts for summer, but this Pumpkin Icebox Cake is the perfect Fall sweet treat. It has the freshest pumpkin flavor and is a great make-ahead option for a quick dessert. Both of these good things make it an easy option for a Thanksgiving Day dessert.

This Pumpkin Icebox Cake recipe could be easily doubled to feed more people. Just switch to a bigger 9 x 13 oblong pan.


Pumpkin Icebox Cake

No-bake recipes are always a hit here on the site. There’s a definite appeal to a dish that you can easily assemble and simply toss in a fridge or freezer for a few hours before serving . Icebox cakes have been a longtime favorite- it certainly helps that it’s easy to change a few ingredients up and have a completely new cake ! We messed around with some ingredients and came up with this delicious no-bake pumpkin version of this classic dessert recipe .

Our pumpkin ice box is definitely a delicious starting point for your fall dessert line-up this year . Our creamy whipped pumpkin filling is delish and the layers of graham cracker are lovely- who doesn’t love graham crackers ?! Give this amazing easy no-bake dessert a try today- no need to warm up your oven!

Ingredients for our Icebox

How to make our Pumpkin Cake

Get this recipe started by getting your whipping cream into a mixing bowl. Using a stand mixer or hand mixer, beat the cream to soft peaks.

Once you’ve reached soft peaks, you’re going to add in both your vanilla extract and your powdered sugar . Once you’ve added those, finish beating your cream to stiff peaks.

Before moving on with the recipe, make sure you take some of your whipped cream and set it aside in the fridge. You’ll use that for topping down the line. To the rest of your whipped cream, add your canned pumpkin and your pumpkin pie spice. Stir that until everything just comes together.

Now it’s about time we start assembling our icebox cake. After lining your dish with parchment paper, place a thin layer of pumpkin mixture then your graham crackers in the bottom. I used 9 graham cracker squares for my 9X9 dish. Top those crackers with 1/3 of your pumpkin whipped cream mixture.

Top the mixture with another layer of your graham crackers.

Then top that with a layer of your cream mixture. Try and use about 1/3 of your cream mix per layer.

That’ll give you about 3 layers of your cream mixture through the cake. If you want more graham crackers, try using about 1/4 of your mix per layer to add another layer to your final product.

Eventually , you’ll have used up all your whipped filling. Optionally smooth out the top of your cake before popping it into the fridge or freezer.

You’ll want to let the cake sit in the fridge for around 4 hours. In the freezer, it should only take about an hour for your icebox cake to firm up.

Once your cake has finished firming up, you can finally cut yourself off a slice! To plate your slice up, top it with a little dollop of your reserved whipped cream and dust with a little extra pumpkin spice . Serve and enjoy!


Pumpkin Icebox Cake

This pumpkin icebox cake is a sweet and creamy dessert that is easy to make and overflowing with cinnamon and pumpkin flavor. Simply whip up a batch of homemade cinnamon pumpkin whipped cream and layer it with Biscoff cookies for a festive fall dessert everyone will love! Originally shared in 2016 and a blog favorite ever since, the photos in this pumpkin icebox cake just got a little refresh. Hope you continue to love this recipe as much as we do!

Another pumpkin recipe!? I know, I know. I think I’m making up for the fact that I didn’t do much baking with pumpkin last year thanks to our tiny little bundle of joy. Clearly I’m more than making up for it this year since I cannot help but incorporate pumpkin into everything! I’m 99 percent sure this will be my last pumpkin recipe this year and since it’s the Final Pumpkin Recipe of 2016, you better believe it’s a good one!

Back in the heat of the summer, I shared a recipe for a deliciously indulgent gluten-free double chocolate no bake ice box cake. The recipe name is a mouthful but it could not be any easier to make and when I signed up to contribute a dessert for last Saturday’s chili cookoff, the icebox cake immediately popped into my mind. And then I had an idea… Could I pumpkinify the recipe and make a pumpkin icebox cake? (Let’s just pretend pumpkinify is a word.)

I had a feeling it would be a really easy recipe to morph into a festive fall dessert and rushed off to the grocery store after my workout on Saturday morning to pick up all the goods I needed to transform the recipe.

I began by making the whipped cream. Once the soft peaks formed, I added pumpkin puree and cinnamon to the whipped cream and W-O-W it was amazing! Why have I never made cinnamon pumpkin whipped cream before!? (FYI, I used a little bit of the leftover pumpkin whipped cream in my morning coffee and it was unreal. Do it!)

Now here’s where the recipe gets fun! Please tell me you share my intense love for Biscoff cookies? They’re SO good!

When I was traveling to Florida with Chase a week ago, I said “no thank you” when the flight attendant asked if I wanted a drink. This did NOT mean “no” to the Biscoff cookies, however, and when the flight attended rolled the cart away, I found myself sinking into my seat in cookieless despair.

And then Chase saved the day! He saw the woman next to us open her cookies and started saying “Mo! Mo!” (his version of “more”) on repeat which caused the flight attendant to turn around and hand me a pack of the cookies. Hey thanks, Chase! Way to go buddy!

Once I opened two packs of Biscoff cookies (and inhaled a couple in the process), I layered the cinnamon pumpkin whipped cream with the cookies to create a tasty pumpkin ice box cake that got rave reviews from everyone at Saturday’s chili cookoff. I knew I had to make it again on Sunday to photograph for the blog so I could share it with you guys! If you’re looking for a fast dessert you can whip up for Friendsgiving or Thanksgiving, keep this one on your radar!


No Bake Pumpkin Chocolate Chip Icebox Cake

This No Bake Pumpkin Chocolate Chip Icebox Cake is an easy fall dessert that’s layered with graham crackers, pumpkin spiced whipped cream, and chocolate chips. With just a few ingredients and minimal prep time, this dish is the perfect combination of pumpkin and chocolate!

Especially when it’s a no-bake, six ingredient dessert that’s ready in no time.

Get ready for ALL of the pumpkin recipes, because I’ve got some tasty, decadent, and creative recipes to share with you this fall. With a name like Pumpkin ‘N Spice, I have to live up to that, right?

And just to enlighten you about my blog name, I do love pumpkin (trust me, probably more so than the average person!), but the name Pumpkin ‘N Spice isn’t so much for my love of pumpkin, but because of a nickname I had growing up from my aunt. She always called me (and still does!) “punkin” with an “n” so when I started this blog a few years ago, she actually suggested this name. How cute is that?

So, “pumpkin” kind of stuck with me all these years. From my very first AOL email address and instant messenger name (am I showing my age?), to other screen names and nicknames, I’ve always used pumpkin. Just thought I’d share a little history with you before we dive into the recipe!

This Pumpkin Chocolate Chip Icebox Cake is an easy fall dessert that’s layered with graham crackers, pumpkin spiced whipped cream, and chocolate chips. With just a few ingredients and minimal prep time, this dish is the perfect combination of pumpkin and chocolate!

I’m sure you’ve probably had (or at least heard) of icebox cake before, but have you tried a pumpkin icebox cake? Let me tell you, it’s dangerously addicting.

Icebox cakes are a favorite of mine for summer, but don’t forget that they work perfectly for fall, too! After all, who doesn’t love a no-bake treat, especially when pumpkin is involved?

When I got the idea to create this Pumpkin Chocolate Chip Icebox Cake, I couldn’t wait to test it out. I’ve made a No-Bake Pumpkin Cheesecake Trifle before, as well as a Caramel Pumpkin Cheesecake Dip, but an icebox cake? Nope. So, I had to change that.

I was originally going to swirl the pumpkin spiced whipped cream with caramel sauce, but, I had a bag of chocolate chips just staring at me, so in they went. And I’m glad they did…chocolate and pumpkin are the perfect pair!

This Pumpkin Chocolate Chip Icebox Cake starts with a layer of honey graham crackers, and then it’s topped with whipped cream, sweetened with pumpkin and pumpkin pie spice, and followed by a sprinkling of semi-sweet chocolate chips. Simply repeat the layers and pop the dish into the refrigerator to set. Easy peasy!

One bite and you’ll want to devour the entire dish in one sitting. The creamy pumpkin spiced cream and sweet chocolate chips provide the perfect filling for honey graham crackers. It’s light, sweet, and just screams fall. What could be better than that?


No Bake Pumpkin Toffee Icebox Cake

You are going to fall in love with every layer of this No Bake Pumpkin Toffee Icebox Cake! Everything from the cinnamon spiced pumpkin, to the cheesecake layer, to the crunchy toffee chips make perfectly luscious dessert!

I always have this illusion that my life will slow down once fall comes. Why doesn&rsquot that happen? Along with the illusion that life will slow down I for some reason believe that I will spend the extra time baking scrumptious desserts and meals for my family. Then I find myself still looking for quick and easy meals and desserts because I still don&rsquot have tons of time to spend in the kitchen. Maybe it&rsquos because I&rsquom trying to catch up from being so busy in the summer. Anyway, the nights have been a little cooler here, my boys started school and I&rsquom starting to dream about PUMPKIN everything! My family enjoyed my No Bake Peach Icebox Cake so much I decided to try a pumpkin version. I like texture in my desserts so I decided to add toffee chips and came up with this No Bake Pumpkin Toffee Icebox Cake! It was just right!

Of course we had to take the obligatory back to school pics. I decided to photo bomb one of their pics because I figured if I had to put makeup on it deserved a little special recognition. After all, I haven&rsquot worn makeup for days! All of us were less than thrilled to send the boys back to school. Justin is missing his work crew, I&rsquom missing my entertainment, and the boys are not loving sitting in class all day. Oh well, we are determined to have a good attitude about school&hellipso enough about that. Let&rsquos talk about No Bake Pumpkin Toffee Icebox Cake! Mmm K?

Icebox cakes are so easy! Mix some pudding and pumpkin together, oh and a little pumpkin pie spice. Spread it over any kind of graham cracker, vanilla wafer, or Oreo&rsquos. Add a decadent cream cheese layer. Do the whole thing two more times. Spread with whipping cream and that&rsquos it. Oh, and don&rsquot forget to put toffee chips on top of each cream cheese and whipping cream layer. I love the crunch it adds!

There you have it! If you are looking for a dessert that you can throw together in no time and is still super impressive&helliplook no farther! Whip up a pan of No Bake Pumpkin Toffee Icebox Cake and you will immediately have extra friends! It&rsquos that good!


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