Pumpkin Caramel Ice Box Cake
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!
Servings 12
Calories 480kcal
Equipment
- Casserole Dish
- Hand Mixer
Ingredients
Whipped Cream
- 3 cups heavy whipping cream
- 2/3 cup confectioners' sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon cinnamon
Filling
- 20-21 full-sheet graham crackers 6-7 per layer x 3 layers
- 15 oz canned pumpkin puree
- 1/2 cup sweetened condensed milk
Caramel
- 4 tablespoon butter
- ½ cup brown sugar
- 6 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- pinch sea salt
Instructions
- 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
Notes
- 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
Nutrition
Calories: 480kcal | Carbohydrates: 45g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 106mg | Sodium: 233mg | Potassium: 224mg | Fiber: 2g | Sugar: 29g | Vitamin A: 6651IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 2mg