With a little bit of planning, this Pumpkin Icebox Cake will take the cake on Thanksgiving (see what I did there?) Haha. This WW (Weight Watchers) Pumpkin Dessert is a healthier “cake” version of the infamous Pumpkin Pie. In short, it will not disappoint.
With Thanksgiving quickly approaching, my mouth starts to water thinking about all things pumpkin. That is not an exaggeration.
And while Thanksgiving may look a little different this year since Steve is having surgery on the 16th, we’re unsure as to what the recovery time will entail, but the food must go on. Right? Hee-hee.
My mom is hosting this year and I’m sure she’ll have food brought out to us if need be. So I’m not too worried about it.
However, since I’m on WW, I’ve been on the hunt for delicious pumpkin dessert alternatives.
Ahem. Enter this yummy Pumpkin Icebox Cake.
What is one of your favorite desserts this time of the year? Team Apple? Team Pumpkin? Or Team Cake (in general)? Haha. I love cake, so no judgment.
What are Icebox Cakes?
The Icebox Cake is a layered dessert using a variety of ingredients that include, but are not limited to, cool whip, cream, fruits, wafers, etc. While the refrigerator softens the wafers, the time in the freezer allows the ingredients to firm up for ease of cutting.
How to make Pumpkin Icebox Cake
Lite Cool Whip
Canned Pumpkin Puree
Pumpkin Pie Spice
Line a 9×5-inch loaf pan with plastic wrap.
In a medium mixing bowl, stir together whipped topping, pumpkin, sugar, and pumpkin pie spice and set aside.
Meanwhile, arrange graham cracker squares in the bottom of the bread pan. Spread half of the pumpkin mixture over the graham crackers. Add a layer of cool whip and top with graham cracker squares. Spread the remaining pumpkin mixture over the graham crackers. Top with remaining graham cracker squares. After that, add the remaining whipped topping over the graham crackers.
Last, but certainly not least, cover and refrigerate to soften the graham crackers. Next, freeze the cake before serving to allow for easier slicing.
Remove from the freezer, uncover, and lift the icebox cake out of the pan and onto a platter. In addition, be sure to remove the plastic wrap.
Slice and enjoy.
Sprinkle some chopped walnuts on it for a little extra flavor and to add some crunch. Above all, don’t forget to add any additional points for the walnuts if you are tracking for WW (wink-wink).
*This recipe was adapted from a Pumpkin Spice Icebox Cake (WW Recipe).
Other delicious pumpkin desserts:
Pumpkin Spice Cupcakes
Impossibly Easy Mini Pumpkin Pies
Skinny Pumpkin Whip
Pumpkin Dump Cake
Roasted Pumpkin Spiced Almonds
And if you’re an over-the-top pumpkin fanatic, enjoy a slice of this icebox cake with a cup of coffee adding some of this homemade Sugar-Free Pumpkin Spice Creamer. Enjoy every single morsel, friend. And be sure to let me know what you think.
Pumpkin Icebox Cake
- 8 oz Lite Cool Whip (one tub)
- graham crackers, approximately 16 squares
- 15 oz canned pumpkin puree (one 15 oz can)
- 1/4 cup powdered sugar
- 1-1/4 tsp pumpkin pie spice, divided
- chopped walnuts, optional
- Line a 9×5-inch loaf pan with plastic wrap, overlaping all of the edges.
- In a medium mixing bowl, stir together 1/2 cup whipped topping, pumpkin, sugar, and 1 teaspoon pumpkin pie spice. Set aside.
- Arrange approximately four and a half graham cracker squares in the bottom of the lined pan. Break crackers as needed to fit in the pan.
- Spread half of the pumpkin mixture over the graham cracker layer in the pan.
- Place 1 cup whipped topping over the pumpkin mixture.
- Top with approximately four and a half graham cracker squares, again breaking the crackers as needed to fit in the pan.
- Spread the remaining pumpkin mixture over the graham crackers.
- Top with remaining graham cracker squares, again breaking the crackers as needed to fit in the pan.
- Spread remaining whipped topping over the graham crackers.
- Cover loosely and refrigerate for at least 4 hours (up to overnight) to soften graham crackers.
- Freeze cake for an hour to an hour and a half before serving to firm it up enough to slice. Remove from freezer and uncover. Lift cake from pan (using the overlap to pull up and out). Place on a serving plate and discard plastic wrap.
- Dust cake with remaining 1/4 teaspoon pumpkin pie spice and cut into 9 equal-sized slices.
- Serve immediately, garnishing with chopped walnuts (optional).
*Disclosure: Sometimes I work extra hard to make a dish look more appetizing on the plate than it might actually look. So if you’re disappointed with your plated dessert please don’t sweat it. Using a small spatula/turner on the left side of the cake while cutting a slice with your right hand will create a cleaner look.
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