Several years ago I saw this recipe for a pumpkin icebox cake. We have always enjoyed my mother-in-law’s Surprise Cake and this recipe was very similar but made with pumpkin! It is a very easy, no bake recipe, which makes a delicious, fall dessert.
It’s pretty from the top and even prettier when you cut a slice! I’ve made it several times and it is always a big hit. It would be perfect for your Thanksgiving Table, a twist on the traditional pumpkin pie.
Pumpkin Chocolate Icebox Cake
Serves 12 (depending on the size piece!)
3 packages (8oz ea.) of cream cheese, room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 can (15 oz.) pumpkin
2 tablespoons half-and-half
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice1 teaspoon vanilla extract
28 chocolate graham cracker sheets (12 oz. total)
Unsweetened cocoa powder, for dusting
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. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula.
Layer 3 more times, ending with pumpkin mixture. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, and then remove.
Cut cake into squares and serve.