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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.

Pumpkin Mousse Ice Box Cake

Katerina | Diethood
An easy Thanksgiving dessert recipe! No-bake cake made with silky, sweet pumpkin mousse nestled between layers of graham crackers & vanilla whipped cream.
Servings : 10
Prep Time 30 minutes
Total Time 8 hours


  • 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
  • 1 cup chilled heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon sugar
  • 2 to 3 sleeves graham crackers , whole
  • chocolate shavings
  • chopped pecans


  • 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.
  • 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.


RECIPE SOURCE: DIETHOOD Pumpkin Mousse Recipe adapted from Martha 


Calories: 319 kcal | Carbohydrates: 29 g | Protein: 2 g | Fat: 21 g | Saturated Fat: 13 g | Cholesterol: 77 mg | Sodium: 79 mg | Potassium: 182 mg | Fiber: 1 g | Sugar: 23 g | Vitamin A: 6570 IU | Vitamin C: 1.8 mg | Calcium: 81 mg | Iron: 0.8 mg | Net Carbs: 28 g

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.

Course: Dessert / Holidays
Cuisine: American
Keyword: easy pumpkin recipe, Halloween dessert, pumpkin dessert, pumpkin mousse, pumpkin recipes, thanksgiving dessert, thanksgiving recipes