This Pumpkin Gingerbread Icebox cake is the best make-ahead holiday dessert for Thanksgiving or Christmas! Only 5 ingredients, and takes 15 minutes to make!
NEVER MISS A POST! FOLLOW ME ON:
You guys, I can’t even hide my excitement about the fact that it’s fall. I mean, I LOVE all things fall, all things pumpkin and all things pumpkin spice, and if you’ve been a reader of mine for awhile now this is no secret. I’ve been baking up a storm in the kitchen these days, developing all kinds of new and delicious fall and winter recipes for you to enjoy, and this No Bake Pumpkin Gingerbread Icebox Cake is one of the BEST things to come out my kitchen in a long time!!
You know I’m a fan of no bake desserts, and I especially love making no bake cheesecakes and icebox cakes. And when it comes to the holiday season I’m always looking for ways to cut corners in the kitchen without sacrificing flavour and this No Bake Pumpkin Gingerbread Icebox Cake ticks ALL the boxes when it comes to a holiday dessert – it’s indulgent and rich (but not TOO rich!), it’s packed with everyone’s favourite holiday flavours, it’s easy to make in about 15 minutes, and it will WOW all of your holiday guests!!
How to Make an Icebox Cake in 15 minutes:
Here are my BEST TIPS for making the perfect icebox cake in minutes:
- Use real whipped cream! Using real whipping cream instead of whipped topping (like Dream Whip or Cool Whip) creates a really creamy texture and more importantly, it contains less water than conventional whipped toppings. This means it’s less likely to separate as the cake chills in the fridge and keeps a consistent texture. Whip the cream in your stand mixer while you prepare the other ingredients to save time.
- Use a whipped cream stabilizer (optional). Adding a little bit of stabilizer to your fresh whipping cream before you whip it will help keep all that air in the cream mixture once it’s whipped.
- Let it chill! Be sure to let your icebox cake chill in the fridge for at least 12 hours or overnight. I like letting mine chill for about 18 hours in the fridge, for best results!
Ingredients for No-Bake Icebox Cake
To make this Pumpkin Gingerbread Icebox Cake, you’ll need only 5 ingredients:
- whipping cream
- sweetened condensed milk
- canned pumpkin (not pumpkin pie filling)
- pumpkin pie spice
- gingersnap cookies
NEVER MISS A POST! FOLLOW ME ON:
I hope you love this No Bake Pumpkin Gingerbread Icebox Cake as much as we do! Let me know in the comments below, what’s your favourite make-ahead holiday dessert? I’d love to know!
Kitchen Products I recommend:
Looking for more easy no bake desserts? You’ll LOVE these:
No Bake Pumpkin Gingerbread Icebox Cake
This No Bake Pumpkin Gingerbread Icebox cake is the best make-ahead holiday dessert for Thanksgiving or Christmas! Only 5 ingredients & 15 minutes to make!
- 4 cups heavy whipping cream cold from the fridge (1 liter)
- 1 can sweetened condensed milk (397 grams or 14 oz.)
- 1 teaspoon pumpkin pie spice (OR use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon cloves instead)
- 1 can pumpkin NOT pumpkin pie filling (425 grams or 15 oz.)
- 30 to 40 gingersnap cookies (plus more for crumbling on top)
In the bowl of your stand mixer, whip the whipping cream on high speed until soft peaks form. Use a powdered stabilizer, if desired (I like the one from Dr. Oetker called 'Whip It').
When the whipping cream has reached the soft peaks stage, drizzle in the sweetened condensed milk slowly as the cream continues to whip. Continue adding in a slow, steady stream until it's all been added.
Add the pumpkin pie spice and also the pumpkin by the small spoonful as well, after the sweetened condensed milk. Be sure not to over-whip the cream so it separates, so act quickly (have all the ingredients ready to go before you start).
Line the bottom of a 9-inch by 13-inch baking dish (I use glass or pyrex) with one layer of gingersnap cookies.
Top the cookies with one third of the pumpkin cream mixture, smoothing out the top. Add another layer of gingersnap cookies, the 2nd third of the pumpkin cream mixture, and repeat with one more later of cookies, and the remainder of the cream mixture.
Top with more crushed gingersnap cookies.
Refrigerate uncovered (to prevent condensation) for about 12 hours or overnight, before slicing and serving.
Be sure to refrigerate uncovered to prevent condensation from forming on the top of the cake.
This cake can be made up to two days ahead and stored in the fridge until ready to serve.
To substitute the whipped cream in this recipe for whipped topping, use 8 cups of whipped topping and reduce the sweetened condensed milk to half a can. I recommend using the Dream Whip brand of whipped topping in this recipe if not using real whipping cream.
Do not use pumpkin pie filling in this recipe. The only ingredients in the can of pumpkin used should be "pumpkin".