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!

Course Dessert

Cuisine American

Prep Time 20

Refrigerate 2

Servings

Calories 480kcal

Author Jennifer Draper

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