Pumpkin Icebox Cake Recipe

Name: Pumpkin Icebox Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope unflavored gelatin; 2/3 cup cold 2% milk; 1 can (15 ounces) pumpkin; 1 cup packed brown sugar; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 4 large egg yolks; 1 cup heavy whipping cream; 1 tablespoon sugar; 1 package (9 ounces) chocolate wafers

Servings: persons

1 envelope unflavored gelatin
2/3 cup cold 2% milk
1 can (15 ounces) pumpkin
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
4 large egg yolks
1 cup heavy whipping cream
1 tablespoon sugar
1 package (9 ounces) chocolate wafers

1
In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat.
2
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes.
3
In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold.
4
Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 2/3 cup cold 2% milk, 1 can (15 ounces) pumpkin, 1 cup packed brown sugar, and more.

Yes, Pumpkin Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Icebox Cake

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