This easy no-bake fall dessert is perfect for Thanksgiving or any day you crave pumpkin! Delicious layers of graham crackers, caramel, pumpkin and whipped cream make this simple icebox cake a dessert that will be requested every year!
If you’re like me, and don’t love to bake then today I’ve got a treat for you! A super easy, layered-up fall dessert that everyone will love. This pumpkin caramel icebox cake comes together in just a few minutes for a rich and creamy dessert that just might beat out pumpkin pie in a contest.
What is an icebox cake?
An icebox cake is a cake layered with wafers and whipped cream and refrigerated overnight. No baking is necessary. It can also include other layers such a pudding.
In this cake, we make a pumpkin filling layer and use graham crackers instead of wafers. And instead of layering it on a cake stand, we’ll layer it in a casserole dish for ease of making and serving.
If you’re on the hunt for a more traditional (but still easy dessert) try my mini pumpkin pies!
How to make icebox cake:
- Mix together the canned pumpkin and condensed milk to create the filling
- Make an easy homemade caramel by melting the butter, adding the sugar, cream and vanilla
- Make homemade whipped cream (worth it and quick) by beating together the cream and powdered sugar with some cinnamon and vanilla
- Layer everything in a casserole dish and let it set overnight (or at least several hours) in fridge
- Cut and serve!
Can I use Cool Whip instead of making whipped cream?
Yes, but to be honest, it won’t be as good. If you are intimidated by making whipped cream, this is a great recipe to start. Since it will be spread and layered, it doesn’t need to be perfectly whipped to be delicious.
Can I substitute store-bought caramel sauce?
In this case, yes. Just choose a high quality caramel sauce since so much of the flavor is built around the caramel. Trader Joe’s has an amazing salted caramel sauce that would work well.
How long does this pumpkin caramel icebox cake keep?
Store this cake tightly covered in the fridge, and it will last up to 3 days.
Pumpkin Caramel Ice Box Cake
- Casserole Dish
- Hand Mixer
- 3 cups heavy whipping cream
- 2/3 cup confectioners' sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon cinnamon
- 20-21 full-sheet graham crackers 6-7 per layer x 3 layers
- 15 oz canned pumpkin puree
- 1/2 cup sweetened condensed milk
- 4 tablespoon butter
- ½ cup brown sugar
- 6 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- pinch sea salt
- In a large bowl with hand mixer or using a stand mixer add cream, confectioners sugar, vanilla and cinnamon
- Beat until stiff peak form, about 3-4 minutes
- In another bowl mix together pumpkin puree and condensed milk
- Melt butter in saucepan over medium high heat
- Add sugar, cream and vanilla and whisk until smooth and dissolved
- Let come to a bubble and boil for 2-3 minutes
- Remove from heat, whisk in salt, then allow to cool
- To assemble cake layer about 1/2 cup whipped cream in the bottom of a 9x13 casserole dish
- Top with one layer of graham crackers (6-7) then top with 1/3 of whipped cream, 1/2 of pumpkin and 1/3 of caramel, repeat
- For final layer add cracker, whipped cream and caramel
- Cover and refrigerate for at least 2-3 hours before serving
- Refrigerate any leftovers
- this will keep tightly covered in fridge up to 3 days
- I don't recommend subbing Cool Whip for the homemade whipped cream
- High quality store bought caramel sauce can be substituted for the homemade sauce