This lovely dessert will have you coming back for seconds! This super simple recipe is set to be a hit at your next gathering. Things perfect chilled. Now don’t let guilty pleasure trick you into eating out of the cake pan! Trust me—this is one of those desserts that will do that!

With fall current, this will definitely be an awesome dessert after that warm bowl of chili on those cool nights. This is especially good to have on hand for unexpected visitors or even planned events.

INGREDIENTS

FOR THE PUMPKIN FILLING AND CAKE:

• 2 1/4 cups cold heavy cream
• 1/3 cup pumpkin purée (not pumpkin pie filling)
• 1/4 cup sweetened condensed milk
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon almond extract (optional)
• 1 (14.4-ounce) box  graham crackers

FOR THE WHIPPED CREAM TOPPING:

• 2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla or almond extract
• 1/2 teaspoon pumpkin pie spice, plus more if desired

Directions:

INSTRUCTIONS

MAKE THE PUMPKIN FILLING AND CAKE:

1. Place 2 1/4 cups cold heavy cream,1/4 cup sweetened condensed milk, 1/3 cup pumpkin purée, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cardamom, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon almond extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment, starting at low speed and gradually going up to high speed, until soft peaks form, 2 to 5 minutes.
2. Assemble the icebox cake: Line the bottom and all four sides of an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, making sure to have about 3 inches of overhang over all four sides for easier removal of the frozen cake. Spread 1/4-inch layer of the whipped cream mixture (about 3/4 cup) onto the bottom of the loaf pan.
3. Split 16 graham cracker sheets along the lines into quarters. Spread about 1/4-inch thick layer of the whipped cream mixture onto 2 pieces, then stack them on top of each other. Repeat until you have a stack of 9 crackers. Place the stack vertically against a short end of the loaf pan (you should be able to see all the layers). Repeat with the remaining crackers and filling until you have 7 stacks of crackers arranged side-by-side in the loaf pan. Dollop the remaining filling over the crackers and spread into an even layer.
4. Fold the excess overhanging plastic wrap over to cover the cake. Freeze for at least 5 hours, preferably overnight.

Directions for the Topping:

MAKE THE WHIPPED CREAM TOPPING:

1. When ready to serve, grasp the excess plastic wrap and remove the icebox cake from the loaf pan. Unwrap the top, invert onto a serving plate, and remove the remaining plastic wrap.
2. Place 2 cups cold heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla or extract, and 1/2 teaspoon pumpkin pie spice in a clean, dry stand mixer bowl (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until medium peaks form, 1 1/2 to 2 minutes.
3. Dollop the whipped cream over the icebox cake. Use an offset spatula or butter knife to evenly spread all over the sides and top of the cake, completely covering the cake. Use the tip of the spatula or knife to create peaks and swirls on top if desired. Dust the top with more pumpkin pie spice if desired. Serve immediately. For the cleanest slices, cut the icebox cake crosswise with a knife run under hot water and wiped dry before each cut.

The cake can be made ahead by 1 day! You can store it in an air tight container for up to a week!!