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Pumpkin Mousse Ice Box Cake | www.diethood.com | Silky, sweet Pumpkin Mousse nestled between layers of graham crackers and Vanilla Whipped Cream.
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Pumpkin Mousse Ice Box Cake

16 16 16
WW Freestyle: 16
Prep Time30 mins
Total Time8 hrs
An easy Thanksgiving dessert recipe! No-bake cake made with silky, sweet pumpkin mousse nestled between layers of graham crackers & vanilla whipped cream.
Course: Dessert / Holidays
Cuisine: American
Servings: 10
Calories: 319
Author: Katerina

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.

Notes

RECIPE SOURCE: DIETHOOD Pumpkin Mousse Recipe adapted from Martha 
 
Nutrition Facts
Pumpkin Mousse Ice Box Cake
Amount Per Serving
Calories 319 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g65%
Cholesterol 77mg26%
Sodium 79mg3%
Potassium 182mg5%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
Vitamin A 6570IU131%
Vitamin C 1.8mg2%
Calcium 81mg8%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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