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This irresistible Pumpkin Mousse Ice Box Cake is made with silky pumpkin mousse nestled between layers of graham crackers and vanilla whipped cream. An easy no-bake dessert that’s perfect for Fall!
EASY HOMEMADE PUMPKIN MOUSSE ICEBOX CAKE
Hey, Hey, Friends! Hey, Hey, Friday! GREAT to see you, both!
Said in Chandler’s voice; Could I BE any more excited to tell you about this cake?! NO! I wish I could jump through the monitor and have at it, just one more time.
So, guess what!? I have some awesomely incredible greatness to share with you. I made you Pumpkin Mousse! Then I spread it over graham crackers, and whipped cream, and then I froze it! Except that I didn’t freeze it…
Well, I did, but not solid because mousse paired with whipped cream doesn’t freeze…solid. It’s some science-talk that I am nowhere near capable of explaining.
But it was solid-enough. The way Ice Box Cakes should be. The good news is that, no matter the science, it worked!
Also? I just needed an excuse to make a Summer dessert in the dead of Fall, and to somehow Autumn-ize it. I think I succeeded.
Feels like it’s been nearly a bazillion years since I last shared a cake recipe with you, my lovelies. I thought it was time to change that with this Pumpkin Mousse Ice Box Cake because this is the best thing, yet. It was one of those times where I had to ask God, why calories. WHY, God, WHY? If there was no calories to think about, I would have never shared this amazingness…
…which is probably why God made calories… so that you would have to share. Good game, God…good game.
This cake was the talk of the town (2 households) for days when I first made it. My mom couldn’t stop praising it and my husband couldn’t stop eating it.
Obviously, we are SOOOOO NOT sick of Pumpkin. NO way. You, either? Would you care for a bite of my delicious Pumpkin Donuts? They’re dipped in Salted Caramel Glaze!
Oh puhleaaaaaase! As if you have anything better to do than to read through another pumpkin recipe! You do?! But wait! For only .99 cents more, you get a … just kidding! 🙂
But, really. Apart from mixing and layering a few ingredients, there’s not much left to do here. It’s foolproof, it’s delicious, and HEL!LO!, there’s pumpkin in it!
By the way, get on this, stat. Do I have to convince you to try it?! I mean, don’t these photos say it all? The recipe is a TOTAL! YAAAY!
ENJOY!
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Pumpkin Mousse Ice Box Cake
Ingredients
PUMPKIN MOUSSE
- 1 1/2 cups pure pumpkin puree
- 4- ounces cream cheese, , room temperature
- 1/2 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon pumpkin pie spice
- pinch ground nutmeg
- 1/2 cup maple syrup
- 1 cup cold heavy cream
VANILLA WHIPPED CREAM
- 1 cup chilled heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon sugar
CAKE
- 2 to 3 sleeves graham crackers, , whole
- chocolate shavings
- chopped pecans
Instructions
- In a food processor, combine pumpkin puree, cream cheese, light brown sugar, cinnamon, pumpkin pie spice, and nutmeg; process until smooth and thoroughly combined.
- With machine running, add maple syrup, and continue to process until combined. Set aside.
- In your mixer's bowl, beat 1 cup heavy cream on high until stiff peaks form, 2 to 3 minutes.
- Using a rubber spatula, gently fold previously prepared pumpkin mixture into whipped cream.
- Refrigerate until ready to use, or at least 30 minutes.
In the meantime, prepare the Whipped Cream.
- In your mixer's bowl combine heavy cream, vanilla, and sugar.
- Beat mixture until stiff peaks form.
- Refrigerate until ready to use.
Assemble
- Spread a little whipped cream on the bottom of a long and narrow plate or in a 9x13 pan.
- Place one single layer of 4 whole graham crackers over whipped cream.
- Spread 1/3 of the vanilla whipped cream over graham crackers.
- Spread 1/3 of the pumpkin mousse over whipped cream.
- Place a single layer of 4 whole graham crackers over pumpkin mousse.
- Continue to layer until you've used up all ingredients, ending with whipped cream to cover the entire cake.
- Cover the pan with plastic wrap and place in the freezer for at least 6 hours or overnight.
- Top with chocolate shavings and chopped pecans.
- Cut and Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
MORE NO-BAKE DESSERTS
Just made this for Thanksgiving dinner this year – was a big hit!! Would take it out of the freezer for at least 30-45 minutes to soften it up if left in overnight. I added candied pecans to the top for a bit of crunch. Cool and refreshing dessert after a heavier meal!
This cake is delightful. My naughty husband suggested we eat it for breakfast. Possibly because I used coconut whipped cream I had a major loss of structural integrity (geek speak for it started to collapse) . How did you get yours to look so pretty?
Icebox cakes are the best and this one is no exception. I love this for the fall season!
Yum!!! I have been meaning to make pumpkin mousse. I actually did make an ice box cake of sorts recently but now I may need to try this too.
Hands down the best ice box cake I have ever seen! Loving the pumpkin mousse flavour especially. Great recipe and I definitely can see myself recreating in the upcoming hot Christmas here in Australia!
I lost my words reading/seeing your post… I WANT THIS!!! I can imagine your husband couldn’t stop eating and your mom couldn’t stop praising. I’d be doing BOTH if I was eating this… I wish I was your 3rd kid!