Description
A delicious no-bake dessert that combines the flavors of pumpkin pie with the ease of an icebox cake.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup whipped topping (like Cool Whip)
- Additional whipped topping for garnish
- Ground cinnamon for garnish
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
- Bake for 10 minutes, then remove and let cool completely.
- In a large mixing bowl, beat the heavy cream until soft peaks form.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Add the pumpkin puree and pumpkin pie spice, mixing until well combined.
- Gently fold in the whipped topping until no streaks remain.
- Spread half of the pumpkin mixture over the cooled crust.
- Add a layer of whipped topping, then repeat with the remaining pumpkin mixture.
- Smooth the top with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish with additional whipped topping and a sprinkle of ground cinnamon.
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- For a chocolate twist, use chocolate graham crackers for the crust.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg