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No-Bake Pumpkin Icebox Cake

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A creamy no-bake pumpkin icebox cake layered with crisp ginger snaps, warmly spiced pumpkin ice cream, and roasted pecans. This easy make-ahead fall dessert is perfect for parties and holiday gatherings.

Ingredients

1.5 quarts good quality vanilla ice cream

1 package ginger snaps (12 oz. thick cookies or 16 oz. thin cookies)

1 can (15 to 16 ounces) pumpkin purée, not pumpkin pie filling

1 cup sugar

1 cup chopped roasted and salted pecans

1 teaspoon kosher salt

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon nutmeg

Instructions

  1. Set the vanilla ice cream out to soften while gathering the remaining ingredients. Let it become soft enough to mix easily without melting completely.
  2. Line the bottom of a 9 x 13-inch pan with a single layer of ginger snaps, arranging them to cover as much of the bottom as possible.
  3. In a medium bowl, combine the pumpkin purée, sugar, pecans, kosher salt, ground ginger, cinnamon, and nutmeg. Stir until evenly blended.
  4. Place the softened ice cream and pumpkin mixture in the bowl of a stand mixer. Mix on low speed until the pumpkin mixture is evenly incorporated into the ice cream. Alternatively, mix by hand in a large bowl.
  5. Spread half of the pumpkin ice cream mixture evenly over the ginger snaps. Add another layer of ginger snaps, then spread the remaining pumpkin ice cream mixture evenly over the top.
  6. Cover the pan tightly and freeze for at least 5 hours, or overnight, until thoroughly firm.
  7. Before serving, let the cake stand at room temperature for 5 to 10 minutes if needed for easier slicing. Cut into 20 portions and serve frozen or slightly softened.

Notes

Use plain pumpkin purée rather than pumpkin pie filling, which is already sweetened and seasoned.

Soft and chewy ginger molasses cookies can replace ginger snaps for a softer, more cake-like texture.

For additional crunch, add extra chopped roasted pecans between the layers or sprinkle crushed ginger snaps over the finished cake.

Adjust the cinnamon, ginger, or nutmeg to taste for a stronger spice flavor.

Serve with sweetened whipped cream, a dusting of cinnamon, chopped pecans, or crushed ginger snaps if desired.

For individual portions, assemble the layers in freezer-safe cups or containers.

Store tightly covered in the freezer for up to 1 to 2 weeks for the best flavor and texture.

If the cake is difficult to slice, let it stand at room temperature for 5 to 10 minutes and use a sharp knife.

The pecans may be omitted if desired.

Nutrition

Find it online: https://chocolatecoveredamy.com/no-bake-pumpkin-icebox-cake/