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Pumpkin Icebox Cake with Gingersnaps

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 slices
Calories 350
A delicious no-bake dessert combining pumpkin, spices, and crunchy gingersnaps for a festive treat.

Ingredients

Dairy

  • 3 cups heavy whipping cream
  • 1.5 cups powdered sugar
  • 2.5 tsp vanilla extract

Spices

  • 0.5 tsp ground nutmeg
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground allspice
  • 0.25 tsp ground cloves

Pumpkin

  • 0.5 cup pumpkin puree
  • 0.5-1 cup dulce de leche (adjust to taste)
  • 60 g gingersnaps (about one 1lb box)

Instructions 

  • Whip the heavy cream and powdered sugar until stiff peaks form.
  • Gently fold in vanilla extract, spices, pumpkin puree, and dulce de leche.
  • Layer gingersnaps and pumpkin mixture in a dish, ending with a layer of whipped cream.
  • Repeat layers as desired, then chill in the refrigerator for at least 4 hours before serving.

Notes

For best flavor, let the cake chill overnight.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin