Pumpkin Icebox Cake (No Cook)
Created by Mikekey on October 23, 2013
- Servings: 12
- Prep Time: 30m
- Cook Time: 12h
- Recipe #10786
Ingredients
- 24 ounces cream cheese (at room temperature)
- 1/2 cup brown sugar, packed (dark brown sugar)
- 1/2 cup granulated sugar
- 1 can (15 ounce) pumpkin puree
- 2 tablespoons half-and-half
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 28 graham crackers (12 oz. total)
- Powdered sugar, for dusting
How to Make
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Step 1: Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
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Step 2: Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary).
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Step 3: Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.
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Step 4: Cover with plastic wrap; chill overnight.
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Step 5: Dust with powdered sugar.
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Step 6: Cut cake into squares.
Nutritional Facts
- Serving Size: 1 (140.2 g)
- Calories 426.2
- Total Fat - 14.7 g
- Saturated Fat - 7.6 g
- Cholesterol - 65.5 mg
- Sodium - 528.2 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 1.4 g
- Sugars - 23.7 g
- Protein - 20.4 g
- Calcium - 550.7 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg